Kumain.com

Ingredients

• 1 (2 1/2 lb) whole chicken
• 2 tablespoons oil
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1 tablespoon fish sauce
• 2 teaspoons annatto seeds
• 8 ounces cellophane noodles (sotanghon noodles, soaked and cut into 2-inch lengths)
• 6 large dried Chinese mushrooms, soaked in hot water,destemmed and chopped
• 12 green onions, finely sliced
• salt (to taste)
• black pepper (to taste)

Instructions

1. In a large saucepan, place the chicken with enough water to cover, and bring to a boil.
2. Lower heat and simmer, covered, until chicken is tender; remove chicken from pot and cool somewhat.
3. Strain stock in the pot and reserve.
4. Debone the chicken and cut meat into large pieces.
5. Heat the oil in a large skillet and add onion and garlic; cook until onion is tender.
6. Add chicken, and fish sauce to the pan and simmer for a few minutes.
7. Pour 2 tbsp hot water over the annato seeds in a small cup, stirring until bright orange; then strain off the water into the pan with the chicken meat along with the strained chicken broth.
8. Bring everything to a boil; add noodles and chopped mushrooms and simmer for 15 minutes.
9. Add green onions and season to taste with salt and pepper.

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