Adobo Con Sotanghon
Ingredients:
1 pack- 150g AdoboKo, chicken 200g Vermicelli noodles 1T Atsuete oil 1pc Onion, chopped 3cloves Garlic, minced for sauteeing 6c Chicken Stock Garnish: 6cloves Garlic, minced, sautéd in oil until brown 2T Spring onions, chopped 2pc Hard boiled egg, sliced into wedge Patis, as needed Calamansi, as needed Procedure: 1. Boil sotanghon in water for 5-8 minutes. Drain and divide into 4 servings. Place each portion in soup bowls. 2. Reheat AdoboKo in a hot pan for 1-2 minutes. Set aside. 3. Saute onions and garlic in atsuete oil. Pour in the chicken stock and bring to a simmer for 5 minutes. 4. Pour the hot soup in the individual bowls and top each with the adobo flakes, minced garlic, chopped spring onions and hard-boiled eggs. Serve with patis and calamansi on the side. Additional notes: You don’t need to soak the noodles for hours to soften them. Cook them as you would cook pasta. In this way, you have control over the doneness of the noodle. Yield: 5-6 servings |