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Pancit Recipe
Ingredients
By Measure
1/2 pound rice vermicelli noodles(Soak noodles in HOT tap water for 10 minutes before using. Drain well)
Ingredients
2 tablespoons peas
1/4 cup shitake mushrooms
1 teaspoon garlic
1 teaspoon ginger
2 scrambled eggs (cooked)
2 tablespoons vegetable oil
1/4 cup yellow onion sliced
2 chicken breasts, julienned
2 tablespoons soy
2.5 cups chicken stock
1/4 cup celery, diced
1 cup savoy cabbage, julienned
4 green onions, sliced
1/4 cup country ham, julienned or Chinese sausage
Fish Sauce to taste or optional (Patis) Recommend 1 1/2 teaspoon for the beginner
1 1/2 lemon, juiced
- Begin by heating your wok or large skillet to medium-high heat. Add the vegetable oil to the wok. When the oil is hot start with the onion, garlic and ginger. Cook for 30 seconds stirring often. Next, add the country ham. Cook for 3 minutes stirring occasionally. Add the chicken and cook until the chicken is done. This will give us a nice base of flavor.
- Still at medium-high heat, add the shitakes to the mixture. Cook for 2 minutes then add the chicken stock and soy sauce. Bring the chicken stock mixture to a boil. When you reach a boil add the rice noodles. The trick here is to fold the noodles into the stock. Let the noodles soften on one side then gently toss and turn the noodles into the mixture. Continue cooking at a simmer until the noodles are done and have absorbed the stock. (Depending on your boil you may require more chicken stock.) Remove the wok from the heat. Add the celery and mix.
- We have a flavorful dish, now lets make it better. Here is how we finish this dish. What makes this dish is Filipino fish sauce (patis) and the lemon. Sprinkle the dish with the fish sauce and lemon juice to taste. Toss gently. Taste the dish then adjust with salt and pepper.
- Garnish with scrambled eggs, green onions and peas. Serve warm or as a cold dish.
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