Cherry & Dennis Helper Habitat
Filipino Chicken Sotanghon Soup
菲律賓雞絲粉絲湯
Recipe overview
This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.
01
Ingredients
Main ingredients
- 450 g boneless chicken thighs
- 120 g mung bean glass noodles
- 200 g, shredded cabbage
- 1, julienned carrot
- 1, diced onion
- 4 cloves, minced garlic
Soup seasoning
- 1.5 litres chicken stock
- 1 1/2 tbsp fish sauce
- 1/2 tsp black pepper
- 1 tbsp cooking oil
02
Tools
- household hob
- deep lidded soup pot
- ladle
- wooden spoon
- colander
- food thermometer
- chef's knife
- raw-meat cutting board
- vegetable cutting board
- measuring spoons, jug and large bowl
- kitchen paper
- separate vegetable bowls
- four serving bowls
03
Steps
Step 1
Soak the noodles
Soak the 120 g glass noodles in a large bowl of warm water for 10 minutes until flexible, then drain in a colander.
Step 2
Cut the chicken
On a raw-meat board, cut the 450 g chicken thighs into 2 cm pieces and pat dry with kitchen paper; wash the knife and board immediately.
Step 3
Prepare the vegetables
On the vegetable board, dice the onion, mince the garlic, julienne the carrot and shred the cabbage; keep them in separate bowls.
Step 4
Soften the onion
Heat 1 tablespoon oil in a deep pot over medium heat and cook the onion for 2 minutes until translucent.
Step 5
Cook garlic and chicken
Add the garlic for 30 seconds, then the chicken; stir-fry for 5 minutes until every surface has turned white.
Step 6
Add the stock
Pour in 1.5 litres chicken stock, scrape the pot base with a wooden spoon and bring just to a boil.
Step 7
Skim and simmer
Reduce to low heat, skim foam from the surface, cover and simmer for 10 minutes.
Step 8
Add the carrot
Add the carrot and simmer for 3 minutes until beginning to soften but still firm.
Step 9
Add the cabbage
Add the cabbage and simmer for 2 minutes until just wilted.
Step 10
Cook the noodles
Add the drained glass noodles, separate them with a ladle and simmer for 3 minutes until clear and tender.
Step 11
Season and check chicken
Stir in 1 1/2 tablespoons fish sauce and 1/2 teaspoon black pepper; the chicken centre must reach 75°C, or simmer 2 minutes longer.
Step 12
Rest and ladle
Turn off the heat, cover and rest for 3 minutes, then ladle chicken, noodles, vegetables and hot broth evenly into four serving bowls.
Common mistakes
- Uneven pieces cook at different rates.
- Excessive heat burns the outside before the centre is done.
- Sharing utensils between raw and cooked food risks contamination.
- Adding seasoning before tasting can make the dish too salty.
Tips
Measure and arrange everything first; judge progress by colour, texture and safe centre doneness, not the clock alone.
