Philippines Pancit Manok (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 juice is squeezed over the top just prior to serving to give it a flavor of tartness. Recipe Servings: Serves 6
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/2 lbs (680 g) chicken, with bones in and skin on
- 1/2 lb (226 g) bihon noodles (rice sticks)
- 1/2 lb (226 g) sotanghon noodles (cellophane noodles)
- 1/2 medium cabbage, chopped
- 2 medium carrots, julienned
- 1 Tbsp (15 ml) garlic, minced
- 1/2 cup (75 g) chopped flat leaf parsley
- 1 medium yellow onion, sliced
- 3 stalks celery (or celery heart), chopped
- 6 cups (1.5 l) water
- 1/2 cup (120 ml) soy sauce
- 1/2 tsp (2.5 ml) ground black pepper
- 2 Tbsp (30 ml) vegetable oil, for frying
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 allow to cool until chicken can be handled. Shred meat from chicken and discard bones. Set aside. Retain water used to boil chicken for later use as stock.
- Fill a large mixing bowl with water and soak sotanghon and bihon noodles for 10 minutes. Set aside.
- Add 1 tablespoon (15 ml) of vegetable oil to a large frying pan and heat over medium-high heat until oil is hot.
- Stir fry cabbage and carrots in pan for 3–5 minutes. Add additional oil if necessary to prevent burning. Remove from pan and set aside.
- In the same frying pan, heat remaining cooking oil. Once oil becomes smoking hot, sauté onion, celery, and garlic until fragrant.
- Add ground black pepper and shredded chicken to the frying pan and cook for 3–5 minutes.
- Add soy sauce and 1 cup of water used to boil chicken. Stir and boil for an additional 2 minutes.
- Add soaked noodles to pan. Toss noodles until all ingredients are well combined. If noodles are somewhat dry, add an additional 1 cup (240 ml) of chicken stock and continue to toss until liquid is absorbed.
- Add stir-fried cabbage and carrots. Toss to mix. Remove from heat.
- Transfer noodle dish to a serving plate. Serve with lemon or calamansi? on the side.
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