2 Chicken backs to make stock
5 cup Water
1 Chicken breast, boneless
-sliced thinly, 2" long
8 oz Bean thread noodles OR
6 large Dried mushrooms
1 tbsp Vegetable oil
2 Garlic cloves, minced
1 med Onion, sliced
1 tbsp Fish sauce (patis)
1/2 cup Annatto water (see below)
1 Carrot, sliced thinly about 2 inches long
1 cup Sugar peas
4 Stalks green onions, sliced thinly crosswise
Salt and pepper to taste
Boil chicken backs in 5 cups water for 25-30 minutes.
Season with a little salt.
Reserve chicken stock.
Soak dried mushrooms in water for 20 minutes, de-stem and slice thinly when doubled in size.
Soak bean thread noodles in water until soft.
Drain and cut into 6-inch length with scissors.
In a deep nonstick pan over medium heat, saute garlic, in oil until lightly browned.
Add onion, cook for 1 minute.
Add sliced chicken, mushrooms, carrots, annatto water, fish sauce and a little salt and pepper.
Cook for about 8 minutes or until mushrooms are cooked.
Add 2-3 cups chicken broth.
Bring to a boil, correct seasonings, then add the drained bean thread noodles.
Cook for about 8 minutes, stirring gently until liquid has been absorbed and noodles are cooked.
Be careful not to mash noodles when stirring.
Add sweet peas and sliced green onions just before noodles are cooked.
Serves 6-Annato water: 1 tb. annatto (achuete) seeds, ¼ cup water.
Soak annatto seeds in water for 15 to 20 minutes.
With your fingers, squeeze color out of the seeds in water, until water turns orangy or reddish.
Drain liquid into container and discard seeds.
Use this liquid as a natural food coloring when the recipe calls for it
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