Although this recipe may seem a little odd, it is rich and tasty. The topping bakes into a soft, cookie-like crust that is golden brown in color. It works really nicely to balance out the tartness of the apples. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
Ingredients
- 2 cups water
- 1 teaspoon salt
- 1 pound chicken legs
- 1 ounce dried shiitake mushrooms
- 8 ounces bean thread noodles (cellophane noodles)
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ½ teaspoons achiote powder
- 1 tablespoon fish sauce
- salt and pepper to taste
- 2 (14.5 ounce) cans chicken broth
- 2 green onions, chopped
Instructions
- Bring water and 1 teaspoon salt to a boil in a large pot. Add chicken legs and simmer until no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove chicken and allow to cool, then remove meat from the bones and shred with two forks. Discard the skin and bones.
- Meanwhile, place shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove mushrooms, reserving water; slice, and set aside. Place noodles in reserved water, adding more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain and cut noodles if desired.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add achiote powder and continue to cook and stir until the mixture is well coated. Stir in shredded chicken meat, sliced shiitake mushrooms, and fish sauce; season with salt and pepper.
- Stir in chicken broth and reserved cooking liquid from chicken. Bring to a boil for 5 minutes. Add noodles and cook 5 minutes more. Garnish with green onions.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 737 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great dish! A little sweet for my tastebuds!
Could not find any achiote or annatto seeds. Used Sazon Goya’s coriander and annatto seasoning instead. Added ginger and cabbage based on reviews. IT turned out so DELISH! Miss my mom’s cooking and this did not disappoint. Salamat, Lola!
This is a great recipe for leftover chicken. Absolutely loved the way it tasted.
so easy to follow n very tasty
Most of the work of course is boiling the chickenand shredding. Otherwise it’s really good and easy. Next time, I”ll turn off the pot a little earlier as the noodles became soft later. Definitely add ginger to make it like Moms.
We made this tonight and it was wonderful. I highly recommend it and will make it again. I also used a mixture of turmeric and paprika which I found on the internet as a substitute for achiote powder.
Despite the extra preparations needed, it was well worth the trouble for a really good Pinoy comfort food. I didn’t have the achiote powder, but it was not missed. Thank you for another wonderful recipe, Lola!
Incredible . The best ever. I have a chineese exchange student, and she raved about it.
Ginger is a must add! My grandma does it that way too and it adds a whole other level of flavor. This is my comfort food go to.
This was comfort food to me…similar to my Mom’s. The older I get the more I want to learn Filipino recipes for my daughter to eat since she is mestiza. A little time consuming but worth it… I couldn’t find the achiote powder but I found the seed so I crushed it to powder (be careful it may stain). I will have to try it with cabbage and carrots next time. I like my veggies. Also, my mom adds ginger to her recipe. Super tasty!
I used oyster ear mushrooms and turmeric (it was all I had) and added shredded cabbage to the boil (for the fiber 😉 ). I dipped a warm hard roll in it, added a light salad and some iced tea. More than a meal. I thought it was an excellent recipe and far better even than I expected.
This had a wonderful flavor. I couldnt find achiote powder so i used achiote paste and it didnt desolve well, but it was still very tasty. I think next time ill add a bit more broth because i like it a little more soupy. Im half filipino so this was a comforting and nostalgic dish.
Great recipe. A bit time consuming because of making the shredded chicken but so delicious I’ve made it a few times now (and I’m very picky about recipes when they take over 45 minutes to make). Achiote powder was hard to find. You might look for it under Annatto seed instead if you can’t find it (it’s a bright red powder). This flavor is what really makes this dish, in my opinion.