In this recipe I will use it in a popular soup in Philippines which is a Filipino version of the chicken noodle soup called sotanghon soup, a very heart-warming dish best enjoyed in cold and rainy season.
- 1 1/2 cups Flaked Chicken Meat (Cooked)
- 250g medium sized shrimps, shelled
- 1 cup rehydrated wood ear fungus, sliced
- 150 g Sotanghon noodles
- 1 carrot, thinly sliced
- 6 garlic cloves, minced
- 1 red onion, chopped
- 4–5 cups Shrimp Stock (you can do this by boiling the shrimp heads and shells and pounding them with mortar and pestle when cooked)
- 4–5 cups Chicken Stock (you can use the stock from boiling the chicken you just flaked)
- 1 tbsp powdered Annatto (Atsuete) Powder
- Fish Sauce
- White Ground Pepper
- Fried garlic
- In a pot add oil and sauté garlic and onions.
- Add 4 cups Shrimp Stock, 4 cups Chicken Stock and wood ear fungus then bring to a boil.
- Add Chicken and Noodles and cook for 4 minutes.
- Add Shrimps and cook for additional 3 minutes. Add additional stock if needed.
- Get 1/2 cup soup from the pot and place it in a cup, add the annatto powder and stir until dissolved.
- Add the Annatto mixture and carrots to the soup, turn off the heat, season with fish Sauce and white ground pepper the top with toasted garlic.