Heyya foodie lovers!
Yesterday was a very busy and tiring day. Me and my mom went to Trece Martires City. We have already obtained the "Electronic Certificate Authorizing Registration (eCAR)" from "Bureau of Internal Revenue (BIR)". But we still have one more requirement that needs to be submitted to the Registry of Deeds. I hope we can finish this. It takes a long time to process each document, but it's okay as long as every step we take is worth it (that's a lyrics from a song, lol). I mentioned about this in my previous posts.
Anyways, it's cooking time for me once again. This is my version of cooking chicken sotanghon soup. One of my favorites for the cold weather. I finished two bowls of it in just one sitting. Here's my cooking tutorial. Hope you all like it.
Chicken Sotanghon Soup
Ingredients:
- 4 cloves of garlic
- 1 onion
- one fourth kilo of chicken breast (cut into 2 inch pieces)
- one carrot (julienned cut)
- Chinese celery (kinchay)
- 2 coils of sotanghon
- 1 chicken cube
- 2 tablespoons fish sauce
- atsuete (annatto seed)
- 1 tablespoon cooking oil
- one half cup water
Prepare the ingredients.
- Put the annatto seed into one half cup of hot water.
- Boiled the chicken with one half cup of water.
- Set aside the chicken broth.
How to cook.
- Put oil in a hot pan.
- Saute garlic and onion.
- Put chicken then the chicken broth and hot water with annatto.
- Cover and simmer for 5 minutes.
- Add sotanghon and chicken cube. Bring to boil then put the carrots.
- When it is already cooked put the chinese celery and fish sauce.
- Taste it then ready to serve.
Putting annatto is optional. It adds color on the soup.
Have a Blessed Sunday Everyone!
October 8, 2023
03:40 pm Pst
📸Original Content
▶️ 3Speak