Chicken Sotanghon Soup with Fried Garlic
This Filipino chicken noodle soup makes for delicious eating that is both subtly different enough to be interesting but still very much like a nice bowl of chicken noodle soup. The annatto adds a really gorgeous color to the broth.
Chicken breasts or thighs
8 c. water
3 pork bouillon cubes
1/2 tsp annatto powder
1 large onion
1 1/2 tsp. garlic
2 Tbsp fish sauce or soy sauce
1/2 tsp black pepper
1 large carrot, julienned
2 c. sliced cabbage
4 - 5 small sliced green onions
Fried Garlic to top (recipe at the bottom)
Saute the onion and garlic in oil until just starting to cook. Add the water, chicken breasts or thighs, bay leaf, bouillon, annatto, soy sauce, and pepper. Cover and simmer over medium low heat until the chicken is cooked.
While the chicken is cooking, soak the noodles in warm water.
Remove the chicken from the pan and set aside until it's cool enough to handle. Drain the noodles and add them to the broth along with the carrots, cabbage, and green onions. Simmer until the veggies and noodles are cooked.
When the chicken is cool enough to handle shred or chop and return to the pot. Serve with fried garlic on top.
Fried garlic is literally just that. Garlic that is fried. It's delicious, and particular, but thankfully not overly complicated. My favorite part is the crunch when it's done properly.
Sliced garlic, however much you want
Oil to cover the bottom of the pan
Heat the oil to medium heat and add the garlic. Leave it to cook for the most part. You will stir it occasionally but not too much. Don't walk away! It goes from not white garlic to golden to bitter and blackened in a matter of seconds.
Once it's golden immediately remove it from the heat and transfer to a paper towel to cool.