- 1 pack Filipino pancit canton noodles (break up into 6-8 inch pieces or in flat sections so it's easier to cook, but on special occasions, try to keep them long :))
- 1 1/2-2 cups chicken broth
- 2 tbs. soy sauce or to taste
- 1 medium onion, chopped
- 3 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 to 1 1/2 cups, shredded carrot
- 3 celery sticks, sliced on the diagonal
- 1-2 cups shredded cabbage
- ~12 shiitake mushrooms, sliced
- 1 red bell pepper, cut into small matchsticks (optional)
- 1 chicken breast, bone in
- 1/2 lb. pork chops, cut into small pieces
- 2 Chinese sausages or longanisa, sliced on the diagonal
- 2 hard boiled eggs, sliced
- lemon wedges
- Heat chicken broth in saucepan. Add chicken breast and turn to low simmer. Poach chicken until it's done, about 15-20 minutes. Remove, let cool, and shred chicken. Set chicken broth aside.
- In large skillet with high sides, a paella pan, or a dutch oven, heat pan over medium-high heat. Add a couple tbs. of oil and add onion, some of the scallions, and some of the carrots and celery. Turn down heat to medium and saute until onions are translucent, 5-10 minutes. Add dry noodles and one cup of broth, stirring to soften (note: you may have to do this in batches depending on how big your pan is). Taste. If still hard, add another 1/2 cup of broth. If after stirring for a few minutes, add more broth but add it slowly now as you don't want the noodles to get soggy. Mix in 2 tbs. of soy sauce. Taste and adjust seasonings, adding salt and pepper. Put aside on a platter.
- In skillet, add a little more oil and add scallions, garlic, veggies, pork, and sausage, seasoning as desired with a little wine, soy sauce, salt, lemon, etc. Add chicken breast at the end of cooking and mix everything together.
- Add meat and vegetable mixture to the pancit, mixing to incorporate. Garnish the pancit with sliced boiled egg around the edges of the platter, lemon wedges.
Source: Big Bold Beautiful Food
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