Chicken Sotanghon with Shitake Mushrooms

Chicken Sotanghon is a Filipino dish, which probably was taken from the Chinese influence in our kitchen. It is prepared using chicken, garlic, ginger and some rice vermicelli noodles. Although there is the more common variety of the Chicken Sotanghon recipe which is in dry form - more like a stir-fry noodle dish, such as here from Burnt Lumpia, and here and here, this version of mine is in soup form, and this dish is definitely one of those classified as "chicken soup for the soul" kind of food, as it does wonders to the body especially in cold weather, when our bodies turn numb from the chills.

Although this recipe is one of those familiar ones in our family, this one has a new twist as I came across a similar recipe from Immunity Foods for Healthy Kids where the addition of Shitake Mushrooms made it one of those immune booster broths. Aside from the ginger, which is known to be have a hundred and one medicinal benefits, the added medicinal properties in the shitake mushrooms have been researched to provide immunological benefits. So clearly, this is one great dish with heaps of good stuff for the insides.

Ingredients
rice vermicelli noodles (I only used half of the 200g pack)
2 garlic clove, crushed
1 onion, chopped
Shitake mushrooms (I used half of the 40g pack. Instructions to soak the mushrooms at the back of the pack)
1 pair chicken breast fillet
1 sm fresh ginger, sliced
bunch of flat leaf parsley, chopped

To prepare, simply saute 2 gloves of garlic, ginger and the onion in a little oil. Add in the breast fillet strips and stir fry for about 5 minutes. Add the chicken broth (Store-bought in tetra packs works well too, or you may choose to boil the chicken breast first to save the broth will work fine too. You may lessen the cooking time if the chicken is already cooked from boiling.) and simmer for about 15minutes or until the chicken is cooked through.

Add the rice vermicelli noodles (which you have earlier in boiling water for about 30minutes).

Add the soaked shitake mushrooms, and simmer for another 10 minutes.

Turn off heat and top with the chopped flat-leaf parsley.

Serve warm in bowls.