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Pour water and drop the chicken in a pot and let simmer for 5-8 minutes or until scum appears on top of the simmering water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put it back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10-12 minutes or until breast if cooked all the way through. Set aside chicken and broth in separate bowls.
Flake chicken and set aside.
In a small stockpot, pour oil and annatto seeds and sauté until oil changes color. Discard the seeds and then pour garlic, red onions, bay leaf, and celery and saute for about two minutes or until aromatic.
Add chicken strips and sauté for another minute before pouring in the stock.
Let simmer for about 5-8 minutes before dropping the noodles and pouring in the fish sauce and black pepper ground.
Simmer for another minute or two. Serve hot with chopped spring onions (and toasted/ fried garlic) as garnish.
Ingredients
Directions
Pour water and drop the chicken in a pot and let simmer for 5-8 minutes or until scum appears on top of the simmering water. Take the pot from the heat and discard the water. Add clean water in the pot with the chicken and put it back on low to medium heat.
Add black peppercorns, bay leaf, celery leaves, and red onions and let simmer for about 10-12 minutes or until breast if cooked all the way through. Set aside chicken and broth in separate bowls.
Flake chicken and set aside.
In a small stockpot, pour oil and annatto seeds and sauté until oil changes color. Discard the seeds and then pour garlic, red onions, bay leaf, and celery and saute for about two minutes or until aromatic.
Add chicken strips and sauté for another minute before pouring in the stock.
Let simmer for about 5-8 minutes before dropping the noodles and pouring in the fish sauce and black pepper ground.
Simmer for another minute or two. Serve hot with chopped spring onions (and toasted/ fried garlic) as garnish.
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