Philippines Chicken Pancit
A much-loved Filipino dish, pancit is served for most special occasions ranging from birthdays to Christmas celebrations. It is most commonly made with chicken and frequently also includes shrimp. Calamansi wedges are served on the side, so the juice can be squeezed over the top of the pancit just prior to eating to give it a flavor of tartness.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 cups (1.5 l) water
- 1½ lbs (680 g) chicken, with bones in and skin on
- ½ lb (226 g) bihon (rice flour noodles)
- ½ lb (226 g) sotanghon (cellophane noodles)
- 2 Tbsp (30 ml) vegetable oil, divided
- ½ medium cabbage, chopped
- 2 medium carrots, julienned
- 1 Tbsp (15 ml) garlic, minced
- ½ cup (75 g) chopped flat leaf parsley
- 1 medium yellow onion, sliced
- 3 stalks celery (or celery heart), chopped
- ½ cup (120 ml) soy sauce
- ½ tsp (2.5 ml) ground black pepper
- 2 calamansi, quartered
Directions
- Pour water into a large pot and bring to a boil.
- Add chicken and boil for 30 minutes.
- Remove boiled chicken from pot and let cool until it can be handled. Reserve broth.
- Shred meat and set aside, discarding bones.
- Place sotanghon and bihon noodles in a large bowl, add water to cover, and set aside to soak for 10 minutes.
- Pour 1 tablespoon (15 ml) vegetable oil into a wok or large skillet set over medium-high heat.
- Add cabbage and carrots to the hot oil and stir-fry for 3–5 minutes. Add additional oil if necessary to prevent burning.
- Remove vegetables from skillet and set aside.
- Pour remaining 1 tablespoon (15 ml) vegetable oil into the skillet set over medium heat.
- Add onion, celery, and garlic to the hot oil, sautéing until fragrant.
- Add ground black pepper and shredded chicken to the skillet and cook for 3–5 minutes.
- Add soy sauce and 1 cup of reserved broth.
- Stir and boil for 2 minutes.
- Drain noodles and add them to the skillet, tossing until all ingredients are well combined. If noodles are somewhat dry, add 1 cup (240 ml) of reserved broth and continue to toss until liquid is absorbed.
- Add stir-fried cabbage and carrots, tossing to combine.
- Remove skillet from heat.
- Divide pancit among serving plates and garnish each serving with a wedge of calamansi.
Notes
- Lemons can be substituted for calamansi.
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