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Pancit Bihon

For next time I'm thinking I will double the sauce and the vegetables.

1.5 lbs Boneless Skinless Chicken Breast, Shredded and Stock Reserved
1/4 C Canola Oil
4 Cloves Garlic, Minced
1 C Chopped Onion
3 T Soy Sauce
1 T Fish Sauce
1 C Shredded Carrot
2 C Shredded Cabbage
3 C Chicken Stock
1 (6.75 oz) PKG Rice Sticks
1/2 C Green Onions, Chopped

Cook chicken breast in 3 C water in a crockpot or boil on stove. Drain, reserving stock, and shred.

Heat 1/4 C canola oil in a large wok over medium high heat. Add garlic and cook until golden brown. Add onion and cook until tender and mostly translucent. Add shredded chicken, soy sauce, and fish sauce. Mix well.

Add shredded carrot. Cover and cook for about 2 minutes. Add cabbage. Cover and cook about 2 minutes. Add in chicken stock, mix well. Turn down heat to just under medium.

Place rice noodles on top of dish. Cover and cook for 2 minutes. Turn heat up to medium high. Gently incorporate rice noodles into the rest of the dish, stir constantly. When the noodles are done, and most of the liquid is evaporated, stir in green onions.

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