"CHICKEN SOTANGHON SOUP"

• 200 gm sotanghon (bean thread) noodles
• 1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
  
• 6-7 cups chicken stock
• 2 Tbsp oil
• 1/2 head of garlic - minced
• 1/2 medium onion - sliced
• 1 Tbsp patis (fish sauce)
• 4 dried Chinese black mushrooms (shiitake)
• chopped green onions

Chicken Sotanghon Soup Cooking Instructions:

• Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
  

• Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
  

• Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
  

• Add chicken stock and bring to boil.
  

• Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
  

• Garnish with chopped green onions.
  

• Serve hot with combined lemon juice and patis on the side.