Filipino Garlic Chicken Bihon Rice Noodles

Boil 225g chicken with 960ml water, reduce heat and cook about 35 minutes. Confirm 74°C in the center, remove and shred; reserve the stock.

Simmer 3 tbsp annatto seeds in the reserved chicken broth for 5 minutes, then strain the seeds and keep the tinted broth.

Mince one whole head of garlic, chop onion and celery, julienne carrot and chop green onion.

Heat 4 tbsp oil in a wide pan over medium heat and toast minced garlic until golden; reserve half for topping. Add onion and celery to the remainder and sauté about 3 minutes until softened.

Add shredded chicken, sauté one minute, pour in strained annatto broth and dissolve one chicken bouillon cube; bring to a simmer.

Add 1 cup carrot and half of the green onions; cook two minutes. Add 340g dry bihon noodles, cover and simmer for 2–3 minutes.

Turn and toss noodles to absorb broth, stirring to prevent sticking. Add a little water and continue cooking if any noodles are still firm.

Season starting with 1 tbsp fish sauce and 1/4 tsp pepper, cook one to two minutes more over low heat, then top with reserved garlic and green onion and serve in four portions.