Sotanghon with Chicken Rosemary Sauce

200 grams Sapporo Long Kow Vermicelli, sotanghon
4 pieces chicken legs
1 piece minced onion
1 piece carrot
1 stalk celery
1 stalk parsley
sotanghon chicken rosemary3 tablespoon olive oil
1 tablespoon tomato puree
1/2 cup chicken stock
2 sheets of bay leaf
1 teaspoon dried thyme
1 teaspoon rosemary
salt and pepper to taste

Soak Sapporoo Long Kow Vermicelli (sotanghon) in hot water for five minutes. Drain immediately. Set aside. Cut carrots, garlic, onions and celery. Heat oil and saute the vegetables. Add dried thyme, bay leaf and rosemary. Then add chicken and simmer for two minutes or until the chicken is cooked. Stir in the tomato puree and chicken stock. Add salt and pepper to taste, cover then simmer for another two minutes. Bring to boil. Pour the mixture over sotanghon or mix it in a dish. Serve hot.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

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