Chinese and Filipino immigrants brought Chicken Sotanghon to the Hawaiian islands. This dish is very similar to its original Chinese counterpart, which is why it’s one of my favorite comfort foods. It’s easy to make and is a great alternative to Chicken Soup when you’re feeling frail or cold. Try it the next time you have a craving for the chicken soup!
Chicken Long Rice is a comfort food that shares a resemblance to Chicken Noodle Soup and Chicken Stew. It’s usually served as a side dish at Hawaiian luaus, and is complemented by steamed white rice. Clear bean thread noodles are used in chicken long rice. They consist of mung bean starch and thin noodles. You can purchase glass noodles in any Asian grocery store. They’re also known as Chinese vermicelli, cellophane noodles or noodle dough.
Chicken Sotanghon
Ingredients
- 1 pound chicken wings, cut into 2-inch pieces
- 4 ounces (about 2 coils) sotanghon
- 1 tbsp oil
- 1 pc onion, peeled and sliced thinly
- 4 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 cup celery, chopped
- 2 tbsp fish sauce
- 7 cups chicken broth
- 1 large carrot, diced
- salt and pepper to taste
- 1/2 head cabbage, shredded
- 3 pcs eggs, peeled and sliced
- green onions, chopped
Instructions
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add chicken and cook, stirring regularly, until lightly browned and juices run clear.
- Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.
- Add fish sauce and cook for about 1 to 2 minutes.
- Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.
- Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.
- Add sotanghon noodles and push down into broth to soften, stirring gently to separate.
- When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.
- Ladle soup into bowls and top with boiled eggs and green onions. Serve hot.
