Pancit Alanganin

Ingredients for Pancit Alanganin

• 250 g bihon
• 250 g pancit miki or thick yellow noodles
• 4 cups chicken stock
• 250 ml evaporated milk
• 4 tbsp soy sauce
• Salt, to taste
• Freshly ground black pepper, to taste
• 250 g chicken breast
• 200 g chicken liver, sliced
• 1 cup chicharon, crushed
• 1 small chayote (sayote), sliced, optional
• 1 carrot, julienned
• 1/4 head cabbage, shredded
• 3 shallots, thinly sliced
• 2 stalks spring onions, thinly sliced
• 6 cloves garlic, minced
• Cooking oil

How to cook Pancit Alanganin

1. 1.Boil chicken breast in stock until tender; chop it and reserve the broth.
2. 2.Season liver with salt and pepper; pan-fry in oil until browned, then slice and set aside.
3. 3.Sauté shallots and garlic until fragrant; add chicken and stir-fry with 1 tablespoon soy sauce.
4. 4.Add broth, remaining soy sauce, bihon, and miki; simmer for 3 minutes.
5. 5.Add sayote, if using, and carrot; simmer 3 minutes. Add cabbage and evaporated milk; simmer 2 minutes.
6. 6.Season with salt and pepper; garnish with liver, chicharon, and spring onions.