The Fam's ultimate comfort food! This is one of our eternal go to dish whenever we couldn't think of anything better to cook for dinner... Yes, mostly dinner. See, I arrive home with our Big Ate at about 4PM, while the grandma arrives at about 3:30PM and the Expat Daddy at 5PM. Upon arriving home, the first thing we do is eat! I know this is not a good practice as it ruins our meal schedule. But then we are just too famished upon arriving home and so if there's a thing called brunch, we have what we call lunner, which a meal combining both lunch and dinner. :)
And so with this, we usually kind of loose our appetite for dinner. But of course, we'd still be hungry, hehe! So what we usually do is think of a light meal for our dinner. Just to satisfy our hunger. This would often be either a soup or noodle dish. One of our favorites though is pancit, that's why we always keep stock of pancit canton and bihon at home, and then the basic vegetables like cabbage, carrots and string beans to go with it.
For this dish in the photo however, it's a more elaborate dish with all the works and trimmings. This is how we prepare our pancit for our special occasions, most ordinarily on birthdays, because after all, we Pinoys believe that pancit is the representation of long life.
For this dish you might notice that I only have included oyster sauce, salt and pepper for seasoning, this is because, I already have a very flavorful chicken broth, cooked from bones and other parts we have discarded whenever we debone our chicken for other dishes. I keep those chicken parts frozen until "Pancit Time" to make the broth adding vegetables and herbs to make it more flavorful. This my friends is what makes our pancit special. So if you ask me what my secret ingredient is, it's actually just the broth I cook my pancit with. :)
If you are however not in the mood for making your own homemade broth, you can always use chicken broth cubes, my brand of choice is Knorr -- the once imported from the Philippines, as it has less artificial flavoring compared to the other ones sourced here in the Gulf. :)
Ingredients:
1 large pack of Pancit Canton (preferably UFC brand)
1 large pack of Pancit Bihon
5 cups chicken broth
1 large carrot, sliced
1/4 large cabbage, chopped
1 cup sliced string beans
1 celery stalk, sliced
4 cloves garlic, finely chopped
1 large onion, sliced
parsley, chopped
1 cup chicken breast, cooked and diced
1 cup chicken liver, cooked and sliced
1/2 cup frozen shrimps, cooked
1/4 cup vegetable oil
1/4 cup oyster sauce
salt & pepper
Method:
First cook the chicken, liver and shrimps separately by dropping them into boiling water with salt. When cooked, remove from pan, drain and set aside. This will be used later on for garnish.
Heat oil in a wok on high heat. Add the garlic, cool until lightly browned then add the onion. Saute until soft and translucent.
Add half of the cooked chicken and saute for 1 minute then add the carrots and string beans. Saute for another 5-8 minutes then add the cabbage and celery. Add salt and pepper up to desired taste.
When cabbage is cooked, take out vegetables leaving only a small portion to infuse flavors into the noodles.
Pour in the broth. When starting to boil, pour in the oyster sauce and stir.
Add the Bihon. Ensure that all the noodles are soaked with the broth. You may cut up the bihon with kitchen scissors when soft. After about 3-6 minutes add the canton. Let simmer until canton is soft.
Toss in half of the reserved vegetables and half of the shrimps. Toss until the vegetables and shrimps have been evenly distributed with the noodles. Continue tossing until broth had evaporated, leaving the noodles still a little moist.
Turn off the heat and toss in the parsley.
To serve, transfer into a serving dish, garnish with sliced cooked chicken liver, the rest of the chicken and shrimps and fresh chopped parsley.
Enjoy!
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