Time needed: 1 hour and 20 minutes.

Makes: 4 – 6 servings

Chicken oil:
1 cup chicken skins, chopped
1 cup chicken butt
Salt, to taste
¾ cup water
1½ tablespoons annatto seeds

Chicken oil
1 tablespoon fish sauce
1 tablespoon soy sauce
3 pieces garlic cloves
1 piece siling labuyo
1 teaspoon muscovado sugar
Ground black pepper, to taste
2 tablespoons chicken broth

1 cup firm tofu, sliced into matchsticks
Oil, for frying
½ kilo chicken, thinly sliced
6 pieces garlic cloves, minced
1 piece medium red onion, sliced thinly
1 piece celery stalk, sliced into thin strips
1 piece carrot, sliced into matchsticks
1 cup green beans, sliced into thin diagonals
2 tablespoons kinchay, finely chopped
1 pack sotanghon noodles 500g
¼ piece small cabbage, roughly shredded
1 cup bean sprouts
Salt, to taste
Ground black pepper, to taste


  1. Prepare Tofu

    In a pan over medium heat, fry the tofu in oil until golden and crisp. Remove tofu from the pan and set aside.

  2. Saute

     In the same pan, remove most of the oil, leaving about 2 tablespoons of oil in the pan. Saute the chicken, garlic, celery, and green beans for a few minutes. Season well with salt and pepper. Remove from pan and set aside.

  3. Prepare noodles

    Bring some water to a boil and add the sotanghon. Cook until softened. Drain and rinse with cold water. keep chilled

  4. Make chicken oil

    In a pan over medium-low heat, place chicken skin, chicken butt, and water. Season well with salt. Bring to a boil. Simmer with constant stirring until the water has evaporated. Continue cooking the chicken skin and butts in their own oil until golden and crispy. Remove from pan and turn off the heat. Add the annatto seeds and allow them to steep until the desired color. Strain.

  5. Make dressing

    In a mortar and pestle, crush the garlic and labuyo into a chunky paste. Transfer to a bowl. Add the chicken oil, fish sauce, soy sauce, sugar, chicken broth, and season with black pepper. Mix/shake well.

  6. Assemble salad

    In a bowl, toss together the cold noodles, shredded cabbage, bean sprouts, carrots, onion, the sauteed chicken mixture, fried tofu, and kinchay until everything is evenly distributed. Drizzle over the dressing and toss one more time. Serve immediately or keep chilled.

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