Chicken with Ampalaya Tendrils and Sotanghon
Chicken with Ampalaya Tendrils and Sotanghon is an Ilocano version of chicken tinola. This dish is best with native chicken hen preferably those that have started laying eggs. For this reason the dish is something special that is served at Ilocano households to important or especial guest.
Bitter guard in a chicken ginger soup might not sound right to most Pinoys especially those who shy away from ampalaya, but I assure you it is a delicious dish. Of course any chicken can be used should a free range native chicken is not available. Here is the recipe.
1 kilo chicken
1/2 kilo sotanghon, vermicelli noodles, soaked in water
2 thumb size ginger, cut into strips
2 bundle ampalaya tendrils, remove from stem
1 bundle chilli tendrils, remove from stem
1/2 head garlic, chopped
1 medium size onion, chopped
3 pcs. siling haba, green chili
1/2 cup patis, fish sauce
salt and pepper
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and fish sauce, stir cook for 2 to 3 minutes or until meat changes to golden brown. Add 8 to 12 cups of water and bring to boil, simmer for 10 to 15 minutes or until chicken are tender. Then add vermicelli noodles and cook for another 2 to 3 minutes or until noodles are just cooked. Season with salt and pepper if required. Add in ampalaya tendrils and green chili and cook for another minute, now add the chili tendrils. Serve hot.
See other related chicken soup recipe: