Chicken Inasal Sotanghon

1 kg chicken breast fillet

3 pcs garlic cloveschopped

3 pcs small red onionchopped

1 pc stalk lemongrassminced

2 pc bay leaves

2 pc chicken cubes

8 cups water

1 pc small napa cabbagejulienne

4 bundles sotanghon noodlessoaked in hot water

1 tbsp fish sauce

1 large carrotjulienne

½ cup tenga ng dagasoaked in water

4 -5 pcs hard boiled egg

2 tbsp fried garlic

2 tbsp spring onionchopped

sliced calamansifor serving

½ cup atchuete oil

5 pcs garlic clovesminced

2 tbsp grated ginger

2 pcs stalks lemongrassminced

¼ cup calamansi juice

¼ cup white vinegar/coconut vinegar

⅓ cup soy sauce

1 tsp salt

1 tsp ground lack pepper

Combine all the inasal marinade ingredients into the chicken. Massage the chicken breast fillets then marinate them for at least an hour.

After at least an hour, separate the chicken from the marinade. Set the marinade aside. Grill chicken for 4-6 mins on each side. Shred half of the grilled chicken then slice the other half.

To make the chicken oil, boil the marinade for 5 minutes in a pan and let it reduce until its half its amount. When done, strain then set aside to cool.

In a pot, sauté the garlic, red onions, lemongrass and bay leaves until fragrant. Add water and chicken cubes then season with salt and pepper. Bring the liquid to a boil then lower heat and simmer for 10 mins.

Add the shredded chicken, cooked sotanghon, carrots, napa cabbage and tenga ng daga in the chicken broth. Season with patis and ground black pepper. Simmer for ten minutes more or until vegetables are tender.

Assemble the sotanghon soup. In a bowl, place ¾ cup sotanghon noodles, boiled egg, and a teaspoon of chicken oil. Ladle the soup in the bowl then top with the sliced chicken inasal. Garnish with fried garlic and spring onions.

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Chicken Inasal Sotanghon