July 10, 2016
Dinner, Side Dishes, Poultry,
Chicken, Shellfish, Shrimp, Vegetables, Cabbage, Pacific Rim, Entertaining, Stove Top, Gluten-Free, No Eggs, Bone-in Pieces more
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"This pancit uses two different types of pancit noodles, giving great texture. I used to work in an office with many Filipino women who were amazing cooks - and this is the pancit that Cristy would always bring, at everyone's request! In addition to the chicken and shrimp, she would sometimes also add about 1 lb. pork, chopped into small pieces and sauteed in oil."
Pour 6 cups of water in a cooking pot. Let boil. Add the chicken and boil for 30 minutes.
Remove the boiled chicken from the cooking pot and let cool slightly. Shred the meat and set aside. Note: do not discard the broth.
Meanwhile, in a large bowl, soak the sotanghon and bihon noodles in water for 10 minutes.
Heat a large skillet and add 2 tablespoons canola oil. When the oil is hot, stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
In the same pan, heat the remaining 2 tablespoons of canola oil, saute the onion, celery, and garlic for 3 minutes.
Add the black pepper and shredded chicken. Cook for 3 to 5 minutes.
Pour-in soy sauce and 1 cup of chicken stock. Stir and bring to a boil. Add the shrimp and simmer for 3 minutes more.
Drain the noodles, then add them to the skillet. Toss the noodles until all the ingredients are well blended. If the noodles are somewhat dry, add some of the chicken broth and continue to toss until the liquid is absorbed.
Add the stir-fried cabbage and carrots. Add the chopped parsley. Toss.
Transfer to a serving plate. Serve with lemon or calamansi.
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