In a pan over medium heat, fry the tofu in oil until golden and crisp. Remove tofu from the pan and set aside.
In the same pan, remove most of the oil, leaving about 2 tablespoons of oil in the pan. Saute the chicken, garlic, celery, and green beans for a few minutes. Season well with salt and pepper. Remove from pan and set aside.
Bring some water to a boil and add the sotanghon. Cook until softened. Drain and rinse with cold water. keep chilled
In a pan over medium-low heat, place chicken skin, chicken butt, and water. Season well with salt. Bring to a boil. Simmer with constant stirring until the water has evaporated. Continue cooking the chicken skin and butts in their own oil until golden and crispy. Remove from pan and turn off the heat. Add the annatto seeds and allow them to steep until the desired color. Strain.
In a mortar and pestle, crush the garlic and labuyo into a chunky paste. Transfer to a bowl. Add the chicken oil, fish sauce, soy sauce, sugar, chicken broth, and season with black pepper. Mix/shake well.
In a bowl, toss together the cold noodles, shredded cabbage, bean sprouts, carrots, onion, the sauteed chicken mixture, fried tofu, and kinchay until everything is evenly distributed. Drizzle over the dressing and toss one more time. Serve immediately or keep chilled.
0 servings
4-6 servings