Pancit Noodles With Chicken Recipes

PANCIT PALABOK (RICE NOODLES WITH CHICKEN RAGOUT AND SHRIMP)

Steps:

• Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.
• Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.
• Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.
• Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.
• Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.
• Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.
• Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

PANCIT NOODLES WITH CHICKEN

Steps:

• Soak noodles as directed on package; drain.
• Pour boiling water over bouillon cubes in medium bowl; stir until cubes are dissolved. Stir in 2 Tbsp. dressing.
• Heat remaining dressing in large nonstick skillet on medium heat. Add chicken, onions and carrots; cook 6 to 8 min. or until chicken is done, stirring frequently.
• Add noodles, chicken broth and coleslaw blend; mix lightly. Cook on medium-high heat 3 min. or until ingredients heated through and most the broth is absorbed, stirring frequently.

PANCIT - AUTHENTIC FILIPINO NOODLES WITH CHICKEN

Steps:

• This is what the rice noodles look like. I prefer the thin vermicelli
• In a wok or large skillet with higher sides, heat oil until nice and hot - sizzly, if you will.
• Place the chicken in and brown it on both sides until it's no longer pink. Remove and set aside. Skip this step if using precooked chicken.
• In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
• Add the minced garlic to the veggies and sauté for about 30 seconds.
• Add the cabbage mix and stir everything together...heating through...you don't want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
• In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
• Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it...wait for it...see? It happens pretty quickly.
• As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that's a word), add the veggies and chicken back in and mix everything together; heating through. It's easier at this point to use tongs to mix.
• That's it! I like to add hot chili paste to mine afterwards. YUM!!

CHICKEN PANCIT CANTON

Steps:

• 1. Use a large pot or Wok, bring heat to medium high. Add olive oil to saute onions and garlic. Let cook until onions turned translucent and garlic light brown in color. Add ginger.
• 2. Add chicken and let cook for 5 minutes. Stir to blend. Add soy sauce, oyster sauce, sugar, annatto powder and black pepper. Stir well to incorporate with sauce. Cover pan and cook for another 5-10min. to cook the chicken well.
• 3. Add carrots, celery, bell pepper, sweet pea snaps and cabbage. Stir well to blend with chicken and let cook uncovered for 5 minutes. (Do Not over cook your veggies)
• 4. Break up noodles and add into the pot. Add chicken broth to help cook the noodles. Stir well to blend together as cooks. Let cook until the noodles are soft and mixed with all the ingredients.
• 5. Remove pot from heat. Transfer to your service platter. Garnish with green onions by sprinkling on top of cooked pancit. Arrange lemon or lime slices around the platter for a colorful presentation. Enjoy! Tip: Great with a dash of sqeezed lemon or lime juice! Serve over white rice! :-)

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

CHICKEN PANCIT CANTON RECIPE

Steps:

• Add vegetable oil to the large pot. Once hot, add chopped garlic and onion. Stir till it turns translucent.
• Add chopped mushroom. Stir and let it cook for 3 to 5 minutes
• Add the boneless chopped chicken breast. Stir till the chicken releases its juices and its almost cooked
• Add carrot and Baguio bean. Stir to combine before pouring water.
• Add the chicken bouillon cube. When it's boiling, lower the heat and let it simmer for a few minutes or till the vegetable is almost soft.
• Add the cabbages and give a quick stir for 30 seconds. Remove the vegetables and the chicken from the cooking pot and transfer them to the plate. Set aside.
• With the broth only on the pot, add the noodles and stir to combine till it becomes soft.
• Put back the vegetables and the chicken into the noodle. Mix to stir one more time before you turned off the fire.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.