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Sotanghon
soun with chicken

Ingredients:
175 gr soun / glass noodles
1 chicken breast
10 shi-take mushrooms
1 onion
9 cloves of garlic
750 ml chicken stock (see recipe)
125 ml annatto water (see recipe)
1/2 small carrot
1/2 leek
1 bunch of celery
1 1/2 tbsp fish sauce
1/2 tsp pepper
4 tbsp oil
water

Garnish:
1 spring onion, finely sliced
slices of lime

preparation:
Heat in a pan the water and cook the chicken. Then slice the chicken into thin pieces. Chop the garlic and cut the onion finely. Cut the carrot and the leek julliene/matchsticks. Cut the celery fine. Soak the shi-take in water and slice into thin strips. Soak the soun in water for 10 minutes and then cut into pieces.
Heat in a pan the oil and fry the garlic for 2 minutes. Add the onion and fry until soft. Then add the chicken and shi-take and fry for 2 minutes. Then add the broth and the annatto water and bring to the boil. Add the carrot, leek and celery and boil for 3 minutes. Add the soun and cook for 3 minutes. Then mix in the fish sauce and the pepper. Garnish with the spring onion and the lime slices. Serve.

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