Chicken Sotanghon Special Recipe

Chicken Sotanghon Special


1/2 kilo sotanghon
1/4 kilo sliced chicken liver
1/2 kilo flaked boiled chicken
1/3 cup cooking oil
1/4 cup chopped garlic
1 cup chopped onions
1/2 cup chopped celery
6 cups chicken stock
1/2 cup soy sauce
2 packs 7 grams AJINOMOTO GINISA All Purpose Seasoning Mix
1 pack 6 grams AJI-SHIO Seasoning Mix with Pepper
1 teaspoon AJI-NO-MOTO® Umami Super Seasoning
1/2 cup chopped soaked mushrooms
1/4 kilo sliced cabbage

1/4 cup chopped spring onions, divided
3 hard boiled eggs, sliced
1/4 cup toasted chopped garlic

Cooking Procedure:

1. Soak sotanghon in water for 30 minutes. Then cut with a pair of scissors into desired length about 10 cm.
2. In hot oil, sauté garlic and onions until fragrant.
3. Add celery and chicken stock and heat to boil. Lower the fire, add sotanghon noodles, soy sauce.
4. Sprinkle AJINOMOTO GINISA All Purpose Seasoning Mix, AJI-SHIO Seasoning Mix with Pepper and AJI-NO-MOTO® Umami Super Seasoning. Add mushrooms, cabbage and spring onions. Simmer for another minute before turning off the fire.
5. To serve, arrange in a platter and top with spring onions, sliced boiled eggs and toasted garlic.

No comments:

Enter email address for FREE Recipes:

Delivered by FeedBurner