• Heat canola oil in a large pot over medium flame. Add the sliced onion, minced garlic, and julienned ginger, sautéing gently until the mixture becomes aromatic and the onion turns translucent. Add the chicken wings and cook for several minutes, stirring occasionally, until they begin to brown lightly and release their natural juices.
• Toss in the chopped Chinese celery and stir for 1 to 2 minutes until it softens slightly. Pour in the fish sauce and continue cooking briefly to enhance the depth of flavor. Add the chicken broth, then bring the mixture to a boil. Skim off any foam or impurities that float to the surface to ensure a clear, clean-tasting soup. Lower the heat, cover the pot, and let the chicken simmer gently until fully cooked and tender.
• In a small bowl, combine about ½ cup of the hot broth with the annatto powder. Stir until the powder is fully dissolved, then pour this vibrant orange liquid back into the pot to add both color and a subtle earthiness to the soup.
• Add the julienned carrots and cook for 1 to 2 minutes, allowing them to soften but still retain their shape. Season the broth with salt and pepper to your taste. Next, place the sotanghon noodles into the pot, gently pressing them down so they soak in the flavorful broth. Stir lightly to separate the strands as they soften.
• When the noodles are nearly tender, add the shredded napa cabbage and continue cooking for 2 to 3 minutes, just until the vegetables are crisp-tender and the noodles fully cooked. The soup should be rich, fragrant, and lightly golden in hue.
• To serve, ladle the hot soup into deep bowls. Top each serving with halved boiled eggs, a generous sprinkle of fried garlic bits, and chopped green onions for a fresh, aromatic finish. Serve immediately while piping hot.

For the Fried Garlic Bits

• In a small pan, heat the oil over low heat. Add the minced garlic and cook slowly, stirring every few minutes to prevent burning. Allow it to fry gently for about 10 to 15 minutes, until it turns a deep golden brown and fragrant. Using a slotted spoon, transfer the garlic to a plate lined with paper towels to drain excess oil. As it cools, it will turn perfectly crisp — ideal for topping your steaming bowl of Chicken Sotanghon.