Pancit Canton at Bihon

Ingredients for Pancit Canton at Bihon

• 100 g pancit bihon, soaked in warm water until softened
• 100 g pancit canton
• 1 cup shredded chicken
• 150 g pork belly, thinly sliced
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 carrot, julienned
• 2 cups Chinese cabbage (pechay Baguio), sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Freshly ground black pepper, to taste
• 2 cups chicken stock
• Sesame oil
• Calamansi or lemon wedges, for serving

How to cook Pancit Canton at Bihon

1. 1.Drain softened bihon. Heat oil in a wide pan or wok and cook pork belly until lightly browned and some fat renders.
2. 2.Add onion and garlic; sauté until fragrant. Add chicken, soy sauce, oyster sauce, and pepper, then toss well.
3. 3.Add carrot and cook briefly, then add cabbage and cook until it starts to soften.
4. 4.Pour in 1 1/2 cups chicken stock and bring to a gentle simmer. Add bihon and toss until it begins absorbing liquid.
5. 5.After about 2 minutes, add pancit canton and toss until tender, adding remaining stock as needed.
6. 6.Turn off heat, drizzle with sesame oil, rest a few minutes, and serve with calamansi or lemon.