Title: Chicken with Sotanghon
Categories: Poultry, Oriental
Yield: 1 Servings

2 Cloves Garlic; minced
2 tb Soy sauce
1/4 c Yellow onion; chopped
Salt and pepper
2 Green Onions; chopped
2 tb Cooking Oil; (Or Butter If
-Desired)
4 oz Bean Vermicelli; (Sotanghon)
4 tb Chicken boullion
10 c Water
1 c Boneless chicken; (sliced
-into strips)
1 Stalk celery; sliced thinly

In a container,soak vermicelli (noodles) in warm water for 3 minutes cut
into desired length. In a large pot put cooking oil over moderate heat. Add
garlic until brown, then add yellow onion stirring occasionally until onion
turns golden brown. Put chicken over and stir adding green onion and soy
sauce. Cover for 2 minutes adding water (1 cup). After the chicken is done
add chicken boullion and the rest of the water, cover and let it boil for 1
minute then put vermicelli, stir and add salt and pepper to taste. Serve
hot.
Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland
on Nov 30, 1997