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CHICKENSAVOR™ ALL-IN-ONE SEASONING MIX

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Ingredients

2 tablespoons (30 mL) Cooking oil
1/8 cup (18 grams) Onions, sliced
2 teaspoons (8 grams) Garlic, minced
1 cup (200 grams) Chicken fillet, sliced
1/2 cup (40 grams) Carrots, diced
1 tablespoon (15 mL)  Annatto water  (1 teaspoon of Annatto seeds boiled in 3 tablespoons of water)
4 cups (1 Liter) Water
1 1/2 cup (170 grams)  Vermicelli Noodles (Sotanghon soaked in water for at least 15 minutes)
2 packs (16 grams) CHICKENSAVOR™ All-in-One Seasoning Mix
1 cup (100 grams) Bitter gourd, sliced
1 1/2 cup (120 grams) Eggplant, sliced
1 1/2 cup (120 grams) Eggplant, sliced

Toppings:

1/3 pack (12 grams) Spring onion, chopped
1/4 cup (24 grams) Garlic, chopped, tostado

NUTRITION INFORMATION

Nutrition Facts
Calories per serving 451
Carbohydrates (g) 75.7
Proteins (g) 13.6
Fat (g) 10.4
Phosphorus (mg) 137
Calcium (mg) 71
Iron (mg) 3.3
Vitamin A (mg RE) 388
Thiamin (mg) 0.23
Riboflavin (mg) 0.18
Niacin (mg NE) 8.6
Vitamin C (mg) 58

Procedure

1. SAUTÉ. In a pot, heat oil to sauté onion and garlic. Add chicken and cook until it turns light brown. Add carrots and continue sauteeing for 30 minutes. Add the annatto water.
2. BOIL. Add water and let it boil. Add the Vermicelli noodles and let it boil for another 1-2 minutes.
3. SEASON with CHICKENSAVOR™.
4. SERVE with spring onion and toasted garlic on top.

No. of Servings: 6-8 servings
Serving Size: 1 bowl (145 grams)
Meal Serving Idea: 1 cup Rice, 1 bowl Nilagang Baboy, 1 piece Ripe Mango

Cooking Tips

Chayote can aslo be added to the dish.

Product Used

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