Greetings to each and everyone on Hive!!
Did you have a healthy meal or dinner last night? I guess some of us here especially those who are working away from home are always exhausted, not just from work but also from traveling especially if there's heavy traffic.
This happened most of the time to my daughter @tegoshei when she was still studying at university far away from home and while she was working in a company with different shifts too. The same went with my husband when he was still actively working as a Police Officer.
That's the reason why I always cook a good and healthy meal for them to make them relax a bit from their exhaustion. But even now that they're both working from home, I continuously serve them a good meal.
So, yesterday for our dinner, I served them another satisfying dish.
It was "Savory Chicken Sotanghon Soup".
Savory Chicken Sotanghon Soup
INGREDIENTS:
- Chicken
- Sotanghon
- Carrot
- Cabbage
- Onion
- Garlic
- Spring Onion
- Lemongrass
- Bay Leaf
- Knorr Chicken Cube
- Ground Black Pepper
- Salt
- Water
- Chicken Stock
- Soy Sauce
- Canola Oil
PREPARATION:
Wash the chicken thoroughly.
Wash and peel the carrot then slice it into strips.
Wash and slice cabbage thinly.
Peel and wash the onion then slice them thinly.
Crash and peel the garlic then slice it into small pieces.
Wash and clean the spring onion, cut it into small pieces, and then separate the green leaves.
Also, wash the lemongrass and set them all aside.
COOKING TIME:
Boil some water in a pot or cooker. Then add the chicken and season it with just a pinch of salt. Add bay leaf and lemongrass for extra aroma. Let it boil until the chicken is cooked. Then transfer the cooked chicken to a bowl or plate. Let it cool down.
After cooling down, shred the meat of the chicken manually. I also removed the skin and did not include it in cooking (only the lean meat). So, after shredding, just set them aside and we'll continue cooking.
Soak the sotanghon in water for a few minutes and set aside.
Heat some canola oil in a pan or cooker then roast some garlic. Remove them from the pan and transfer to a plate then set aside for garnish later.
Sautee onions, then garlic, and the white part of the spring onions until fragrant and a little brownish in color. Then add the carrots, stir, and sauté with the spices. Add the shredded chicken, sauté them and continue stirring to combine.
Then, add the chicken stock and water. Season with soy sauce, Knorr chicken cube, ground black pepper, a pinch of salt, and a little amount of paprika to add color. Cover the pan and let it boil for a few minutes.
Then add the sotanghon. Mix them well and cook for just 3 to 5 minutes because it's already a bit soft from soaking.
Add the sliced cabbage and continue cooking for another 3 to 5 minutes. Just make sure not to overcook the cabbage.
And there it is... all done. So aromatic and really delicious.
Let's garnish it with some roasted garlic, the blanched green onion leaves, and good thing I still have some extra boiled eggs from our breakfast so I garnished some sliced eggs too. Now it looks beautiful.
"Itadakimasu!!!"
I hope you like this dish too.
Thank you so much for dropping by and for reading my post.
God bless us all🙏❣
