Chicken Sotanghon with Quail Eggs is a Filipino noodle soup. It is made with transparent noodles, also called bean thread or cellophane noodles. Chicken Sotanghon is usually made with shredded chicken but with this recipe I used ground chicken.
Chicken Sotanghon with Quail Eggs is a delicious noodle soup that is easy to make using basic simple ingredients. Give this Chicken Sotanghon with Quail Eggs recipe a try. Watch the cooking video below to learn how to make Chicken Sotanghon. The instructions below should guide you every step of the way.
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- 2 tbsp cooking oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1/2 lb ground chicken
- 1 tsp ground pepper or to taste
- 1 tbsp fish sauce
- 1/2 cup chopped celery
- 1 small red bell pepper, chopped
- 1 medium carrot, sliced
- 1 knorr chicken cube
- 9 cups chicken broth or water
- quail eggs, hard boiled and peeled
- salt to taste
- 2-3 ounces sotanghon noodles, soaked for 15 minutes and drained
- 1 cup chopped cabbage
- 1/2 cup chopped green onions
- In a pot, heat and add cooking oil. Saute onion and garlic for about a minute or until aromatic. Add ground chicken and cook until light brown for about 5 minutes.
- Season with ground pepper and fish sauce. Stir and cook for a minute. Add celery, bell peppers and carrots. Cook for a minute. Add knorr chicken cube and chicken broth (or water). Stir and simmer for 15 minutes over medium-low heat. Add more broth if needed.
- Add quail eggs and salt to taste. Slowly add sotanghon noodles. Allow to cook for 3 minutes. Add cabbage and cook for few minutes. Garnish with chopped green onions and remove pot from heat. Serve with hot and Enjoy!
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