Chicken Pancit

Ingredients for Chicken Pancit

• 1 1/2 lb chicken, bone-in and skin-on
• 1/2 lb bihon noodles (rice sticks)
• 1/2 lb sotanghon noodles (green bean thread)
• 1/2 cabbage, chopped
• 2 carrots, julienned
• 1 tbsp garlic, minced
• 1/2 cup flat-leaf parsley, chopped
• 1 onion, sliced
• 3 celery stalks, chopped
• 6 cups water
• 1/2 cup soy sauce
• 1/2 tsp ground black pepper
• 2 tbsp cooking oil

How to cook Chicken Pancit

1. 1.Boil chicken in 6 cups water for 30 minutes. Remove, cool, shred the meat, discard bones, and reserve the broth.
2. 2.Soak bihon and sotanghon in water for 10 minutes. Stir-fry cabbage and carrots in oil for 3–5 minutes; set aside.
3. 3.Sauté onion, celery, and garlic in the same pan. Add pepper and chicken; cook 3–5 minutes.
4. 4.Add soy sauce and 1 cup reserved broth; boil 2 minutes. Toss in drained noodles until liquid absorbs, adding broth if dry.
5. 5.Toss in vegetables and parsley, then serve.