You are going to need:
1 kilo of chicken, preferably white meat
half a head of cabbage, cut Julienne style
1 cup carrots, cut Julienne style
half a pound of shrimp
1 small onion, minced
2 to 3 cloves of garlic
1/4 cup soy sauce
1 1/2 cup chicken broth
dash of pepper
2 tbsps of cooking oil
1 kilo bean thread (sotanghon) from your oriental store.
1. Put the chicken meat in a sauce pan and boil until the meat is tender. I always boil with the bones as the broth would taste better. I also remove the skin for a low fat recipe, but you may leave the skin if you wish.
2. Once the chicken meat is cooked, remove from the broth, drain, and pick the meat off the bones in flakes and set the meat aside. Leave the bones to simmer in the broth.
3. Saute the onion and garlic until brown. Add the shrimp until pink and then the chicken meat. Pour the soy sauce.
4. Pour some broth over the sauteed ingredients and allow to simmer…
5. Add the carrots and the sotanghon noodles,
6. Add the cabbage last and let it simmer, mixing the ingredients all together. You may add some more broth as needed but not too much as the recipe should be soft but not soggy.
7. A dash of pepper.
8. Serve hot, sprinkled with calamansi juice or lemon juice.
P.S. There are many variations to this recipe. You can add more veggies like string beans, etc. or chcken liver or gizzard.
This is a complete balanced meal. In my opinion, what makes it flavorful is really the taste and the texture of the bihon or sotanghon. Authentic Ilonggo food!
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