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Chicken Tinola with Sotanghon Noodles

This is Chicken Tinola with Sotanghon Noodles. It is, a chicken soup stew simmered in a broth of onions, ginger, garlic, with tomatoes and spinach. Its gingery flavors spiked with tablespoons of fish sauce make it an interesting, yet hearty broth. And I’ve added transparent noodles, not merely to extend the soup dish, but for a unique texture to the soup stew. This is an AsianInAmericaMag recipe. Serves 2 to 4.
Prep Time20 minutes
Cook Time1 hour 7 minutes
Total Time1 hour 27 minutes
Course: Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine: Asian, Filipino
Keyword: Chicken Tinola Sotanghon Soup
Servings: 4 people
Calories: 71kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 whole onion chopped
  • 2 cloves garlic peeled,minced
  • 1 knob fresh ginger about 2 inches, sliced in thin strips
  • 2 Tablespoons patis (fish sauce)
  • 4 cups organic chicken broth
  • 4 cups rice water (hugas bigas)
  • 1 pound chicken breast, bone-in, skin-on
  • 1 to 2 whole sayote (chayote) peeled, seeded, sliced in 2-inch squares
  • 1 to 2 whole tomatoes sliced
  • 1 pack (8 ounces) sotanghon (cellophane noodles) . about a cup after soaking for 20 minutes
  • 2 cups fresh spinach stems trimmed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • for serving boiled rice

Instructions

  • In a medium-sized bowl filled with water, pre-soak the sotanghon noodles for 20 minutes to soften. Do not soak longer than this amount of time or noodles get mushy.
    In a large pot, over medium high heat, add vegetable oil. Add the onions, garlic, ginger and tomatoes. Saute till vegetables are soft.
  • Add the fish sauce and blend well with rest of the ingredients. Add the chicken breast pieces. Then add the chicken broth and rice wash.
  • Cover and let the chicken broth come to a full boil, then lower to a medium simmer. Keep simmering for 55 minutes or till chicken is cooked thoroughly.
    Remove chicken from stockpot. Shred the chicken meat from the bone. Return the shredded chicken to the simmering broth in the stockpot.
  • Add the sayote or chayote chunks. Continue cooking till sayote is soft in about 8 to 10 minutes.
  • Drain and discard water from pre-soaked sotanghon.
    Add the sotanghon noodles to the simmering chicken tinola.
  • Add the fresh spinach.The spinach will soften in 1 to 2 minutes.
    Serve warm with jasmine white rice.

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    Nutrition

    Serving: 1g | Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 584mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 1mg