Saturday, January 6, 2007

Pancit Bihon


1 pck rice noodles (bihon)
1/2 lb chicken (cut in sm pieces)
4 cloves of garlic (crushed)
1 head of green onion (chopped)
2-3 eggs (boiled and cut in wedges)
2 sm carrots (julliened)
1/2 head of cabbage (shredded coarsely)
1 sm onion (sliced thinly)
3 tbs soy sauce
2 tbs cooking oil
2 cups of water
1/2 c achuete water
salt and pepper to taste
4-5 calamansi (halved)
1/2 c cilantro (chopped)

Noodle Preparation: Boil water in a sauce pan. Place noodles in a large bowl and pour hot water in it. Let sit until noodle is soft. Drain water out and set aside.

Chicken Preparation: Put chicken pieces in a pot and cover with water. Let boil and simmer until chicken is tender. Take chicken and debone. Set chicken strips and broth aside.

In a large pan, heat cooking oil and saute garlic and onion until onion is translucent. Add chicken, carrots and soy sauce and saute for about 2 minutes. Add broth, achuete water and salt and pepper. Let cook for about a minute or so and add the cabbage and noodles. Stir occassionally to prevent noodles from sticking to the bottom of the pan. Cook until the cabbage is cooked. Add chopped cilantro and stir one more time. Serve topped with egg wedges, green onion and calamansi.

Note: Your pancit should be yellowish and the vegetables shouldn't be overcooked. You may also add sesame oil.

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