Thursday, March 14, 2013

Pancit Bihon Recipe

Let’s cook a pancit bihon today. It’s a recipe that most pinoys love to prepare every time there is an event or celebration. The good thing about this recipe is the combination of protein, veges, and carbohydrates so it’s already a perfect meal. What you need is just another dessert and a cold drink to complete your day. 



When I am cooking this recipe, I would actually soak the bihon in water before I drop them in a wok/pan because this way the bihon would become soft and easy to cook.

Mostly while you are cooking the noodle, there will be a time that noodles will stick to the pan, in this way you can add a little bit of water to loosen the noodles.

As with any recipe, adjust according to your taste. I like mine salty-sweet with a healthy portion of vegetables that have a slight crunch to them. For softer vegetables, cook a little bit longer once everything is mixed in the wok.

Okay, let’s prepare now our ingredients and we are ready to go to do our recipe. 


Pancit Bihion Ingredients:

8 ounces “Excellent” brand rice sticks
2-3 pieces chicken thighs or drumsticks
1 small green cabbage (shredded in 1/2 inch pieces)
2-3 medium carrots (either shredded or chopped thinly crosswise)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 pound shrimp (remove the shell)
1 tablespoon cooking oil (sunflower or canola is recommended)
2 tablespoons dark soy sauce
1 tablespoon fish sauce (optional, add 1 tablespoon soy sauce if not adding fish sauce)
Freshly ground black pepper

Optional Garnishes:

Calamansi or Lemon wedge
Chopped scallions
Chili garlic oil

How to cook Pancit Bihon

1) Boil chicken in 4 cups of water to make the stock. Once cooked, shred the chicken meat into thin strips. Discard the bones and set the stock aside.

2) Heat a large wok to medium-high heat. Add canola oil. 
3) Stir fry the garlic and onions until the onions turn clear. Be careful not to burn the garlic. 
4) Add the shredded chicken pieces and shrimp (if using). Once the shrimp turns pink, add cabbage and carrots. 
5) Lightly stir fry 2-3 minutes. Pour the mixture onto a bowl and set aside.
6) Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. 
7) Add rice sticks, soy sauce, and fish sauce. Boil for another 5 minutes or so until there is approximately 1/4 cup stock left. 
8) Add the meat mixture back into the wok. Lightly stir fry until all the liquid has evaporated. Add freshly ground pepper to taste.

Garnish with a lemon wedge, chopped scallions, and chili garlic oil.


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