Pancit Recipe
Ingredients
| 2 whole chicken breasts | ||
| 1/2 pound pork roast or pork chops, cut into bite-sized pieces | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Peanut oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| 1 cup cooked shrimp | ||
| Soy sauce to taste | ||
| 1 or 2 carrots, sliced diagonally | ||
| 1 or 2 stalks celery, sliced diagonally | ||
| Cabbage | 1/2 , chopped | |
| 1 10-ounce package pancit noodles | ||
Directions
Rinse chicken.
Combine chicken and enough water to cover in saucepan.
Cook for 20 minutes or until tender.
Drain, reserving stock.
Chop chicken, discarding skin and bones.
Brown pork with garlic in 1 tablespoon peanut oil in wok.
Stir in onion, chicken, shrimp and soy sauce.
Transfer mixture to platter.
Heat 1 tablespoon peanut oil in wok.
Stir-fry carrots, celery and cabbage in batches until tender-crisp.
Transfer mixture to platter.
Cook noodles in 2 cups reserved stock in saucepan until tender; drain.
Combine noodles, pork mixture and vegetable mixture in bowl; mix well.
Serve immediately.
Combine chicken and enough water to cover in saucepan.
Cook for 20 minutes or until tender.
Drain, reserving stock.
Chop chicken, discarding skin and bones.
Brown pork with garlic in 1 tablespoon peanut oil in wok.
Stir in onion, chicken, shrimp and soy sauce.
Transfer mixture to platter.
Heat 1 tablespoon peanut oil in wok.
Stir-fry carrots, celery and cabbage in batches until tender-crisp.
Transfer mixture to platter.
Cook noodles in 2 cups reserved stock in saucepan until tender; drain.
Combine noodles, pork mixture and vegetable mixture in bowl; mix well.
Serve immediately.
Chef
