Chicken Sotanghon Soup

1. Clean the chicken breast, remove extra fat, put it in the casserole, add water and bay leaves. Cook it for 20 minutes, covered, over medium heat.

2. Remove the chicken from the boil and allow it to cool. Then shred and put it aside. Keep the chicken broth.

3. In a pot, heat cooking oil over medium-high heat. Saute the onion until soft, then add the garlic and saute until light brown.

4. Put the shredded chicken in the pot, then saute for a few minutes, and then pour in the chicken stock.

5. Add chicken broth cubes and let it boil. Once it starts to boil, add the annatto powder and stir.

6. Add the sotanghon noodles. Cook for 10 minutes, covered.

7. Add the carrot strips and cabbage to the pot. Cook for five more minutes and then season with salt and pepper to taste.

   Note: Season with fish sauce if desired. Optional

8. Taste and adjust accordingly before serving. Transfer to a serving bowl. Add a slice of boiled egg, and garnish with chopped spring onion and toasted garlic bits. Serve, share, and enjoy the food.

For the fried or toasted garlic bits.

1. Heat the oil in a small pan over medium heat.

2. Add the garlic, stirring periodically for 10 minutes, or until the garlic is golden brown.

3. Remove them from the pan with a slotted spoon and put them on paper towels.