Pancit Guisado

Pancit bihon or “Pansit” is a Chinese-Filipino food dish and one of the variety of Pancit Guisado recipes that I love to cook. This pansit bihon is the commonly requested recipe of my siblings specially Father because he knows that im good in cooking.


Ingredients

• 4 cups chicken stock
• 1/4 cup soy sauce
• 8 ounces rice noodles
• 1/2 pound boneless, skinless chicken breast or thigh meat, diced
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons cornstarch
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 16 ounces pork hamonado, cut thinly on a bias
• 2 large carrots, peeled and sliced thinly on a bias
• 2 stalks celery, sliced thinly on a bias
• 1 small cabbage, chopped
• salt and pepper to taste
• green onions, chopped
• calamansi or lemon, cut into wedges

Instructions

1. In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil. 
2. Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.
3. In a small bowl, combine chicken and one tablespoon of the cornstarch. Set aside for about 10 minutes. Drain well.
4. In another bowl, combine shrimps and the remaining one tablespoon cornstarch. Set aside for about 10 minutes. Drain well.
5. In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Remove from heat and drain on paper towels. Wipe down wok or skillet and add another tablespoon of oil as needed.
6. Add shrimps and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels. Wipe down wok or skillet and add another tablespoon of oil as needed.
7. Add onions and garlic and cook until softened.  
8. Add pork hamonado and cook, stirring regularly, until they start to brown. 
9. Add carrots and celery and cook for about 30 to 40 seconds. 
10. Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.
11. Return shrimp and chicken to wok. 
12. Add noodles. Add reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed. 
13. Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.