Chicken Sotanghon

Ingredients

• 2 cups water
• 1 teaspoon salt
• 1 pound chicken legs
• 1 ounce dried shiitake mushrooms
• 8 ounces bean thread noodles , cellophane noodles
• 3 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 1.5 teaspoons achiote powder
• 1 tablespoon fish sauce
• salt and pepper to taste
• 2 cans chicken broth , 14.5 ounce
• 2 greens onions , chopped

Instructions

1. 1

   Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.

2. 2

   Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.

3. 3

   Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.

4. 4

   Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.