Recipe - Chicken Sotanghon

2 Chicken backs to make stock
5 cup Water
1 Chicken breast; boneless
Sliced thinly, 2" long
8 ounce Bean thread noodles OR
Cellophane noodles
6 lg Dried mushrooms
1 tablespoon Vegetable oil
2 Garlic cloves; minced
1 md Onion; cut or sliced up
1 tablespoon Fish sauce (patis)
One half cup Annatto water (see below)
1 Carrot; cut or sliced up thinly,
About 2 inches long
1 cup Sugar peas
4 Stalks green onions; cut or sliced up
Thinly crosswise
Salt and pepper to taste

Boil chicken backs in 5 cups water for 2530 minutes. Season with a
little salt. Reserve chicken stock. Soak dried mushrooms in water for
20 minutes, destem and slice thinly when doubled in size. Set aside.
Soak bean thread noodles in water until soft. Drain and cut into
6inch length with scissors. Set aside.

In a deep nonstick pan over medium heat, saute garlic, in oil until
lightly browned. Add onion, cook for 1 minute. Add cut or sliced up chicken,
mushrooms, carrots, annatto water, fish sauce and a little salt and
pepper. Cook for about 8 minutes or until mushrooms are cooked. Add
23 cups chicken broth. Bring to a boil, correct seasonings, then add
the drained bean thread noodles. Cook for about 8 minutes, stirring
gently until liquid has been absorbed and noodles are cooked. Be
careful not to mash noodles when stirring. Add sweet peas and cut or sliced up
green onions just before noodles are cooked. Serve immediately.
Serves 68.

ANNATO WATER: 1 tb. annatto (achuete) seeds, One fourth cup water. Soak
annatto seeds in water for 15 to 20 minutes. With your fingers,
squeeze color out of the seeds in water, until water turns orangy or
reddish. Drain liquid into container and discard seeds. Use this
liquid as a natural food coloring when the recipe calls for it.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip