How to Cook Sotanghon Guisado [Dry Version, No Soup]

Learn how to cook dry chicken sotanghon with shredded chicken, hibe (dried shrimp), and crispy garlic. This Filipino sotanghon recipe features golden glass noodles that absorb the savory broth, served without soup. We use the reserved chicken broth and hibe soaking water for flavor, then layer the noodles with crispy garlic and green onions. Finish with a squeeze of lemon or calamansi for a bright, tangy bite! 0:00 Dry Chicken Sotanghon Preview 0:57 Ingredients for Chicken Sotanghon 2:19 Making the Crispy Garlic 3:47 Sautéing and Seasoning the Chicken 4:46 Adding Hibe (Dried Shrimp) 5:31 Adding Achuete for Color 6:04 Adding the Chicken Broth 6:31 Tasting and Adjusting the Seasoning 7:46 Adding the Sotanghon Noodles 9:04 Finished Noodles, Plating and Garnishing 10:18 Layering Sotanghon with Garlic and Green Onions 12:23 Taste Test 13:42 Share Your Sotanghon Version INGREDIENTS • 4 chicken thighs • ¼ medium onion, for boiling the chicken • Water, enough to boil the chicken • 1 package sotanghon noodles (about 10 oz) • 2 heads of garlic, minced • ⅓ cup hibe (dried shrimp), soaked and lightly chopped • Green onions, chopped • Annatto (achiote) powder, to taste • 1 tbsp fish sauce • 2 tbsp chicken powder • Salt and freshly ground black pepper, to taste • Cooking oil, as needed • Lemon or calamansi, sliced, for serving Preparation 1. Cook and Shred the Chicken Place the chicken thighs and ¼ onion in a pot. Add enough water to cover the chicken and boil until the chicken is fully cooked and tender. Remove the chicken and let it cool slightly. Shred the meat and set aside. Save the chicken broth—you will use it to cook the Sotanghon. 2. Prepare the Noodles Soak the Sotanghon noodles in water for about 30 minutes, or until softened. Cut the noodles in half and drain well so they are easier to serve and eat. Set aside. 3. Prepare the Hibe Soak the dried shrimp in water until softened. Lightly chop the hibe and save the soaking water for extra flavor. 4. Make the Crispy Garlic Heat some cooking oil in a large pan or pot over medium heat. Add the minced garlic and sauté until golden brown and crispy. Remove about half of the crispy garlic and set it aside for layering and garnishing later. 5. Cook the Chicken Using the remaining garlic and oil, add the shredded chicken. Season with 1 tablespoon of fish sauce and a little salt and freshly ground black pepper. Stir well and cook for a few minutes to allow the chicken to absorb the flavors. Add more oil if needed. 6. Add the Hibe and Annatto Add the chopped hibe along with its soaking water. Stir well. Add annatto (achiote) powder and mix until the broth and chicken take on a beautiful orange-golden color. 7. Add the Chicken Broth Pour in the reserved chicken broth from boiling the chicken. Bring the mixture to a boil over medium-high heat. Add a little more water if needed to make sure there is enough flavorful broth for the noodles. 8. Season the Broth Add 2 tablespoons of chicken powder and stir well. Taste the broth and adjust the seasoning with salt, pepper, fish sauce, or additional chicken powder as needed. The broth should be flavorful and savory—not bland. 9. Add the Sotanghon Add the soaked and drained Sotanghon noodles to the boiling broth. Gently toss and stir the noodles so they absorb the flavorful broth. Cook just until the noodles are tender. Be careful not to overcook them, as Sotanghon can become too soft. 10. Layer and Serve For serving, place a layer of cooked Sotanghon in a serving container or platter. Top with some crispy garlic and chopped green onions. Repeat the layers until all the Sotanghon is used. Finish with more crispy garlic and green onions on top. Serve warm with sliced lemon or calamansi on the side. COOKING TIPS • Save the chicken broth and hibe soaking water for cooking the noodles. • Soak the sotanghon for about 30 minutes, or until softened, then cut in half and drain well. • Set aside half of the crispy garlic for layering and garnishing. • Taste before adding salt—the hibe, fish sauce, and chicken powder already add saltiness. • Cook the noodles just until tender to avoid making them too soft. • Layer with crispy garlic and chopped green onions, then serve warm with lemon or calamansi. Have you tried dry sotanghon, or do you usually enjoy it as soup? Tell us in the comments! If you enjoyed this recipe, like the video and subscribe for more Filipino cooking videos. Thank you for watching! #Sotanghon #SotanghonRecipe #ChickenSotanghon #FilipinoFood #FilipinoRecipes #cookingwithconnie