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Pancit bijon guisado (sauteed rice sticks)
Artist: _
Categories: Asian, Cereals, Chinese, Entrees, Ethnic, Meats, Seafood
Yield: 10
Rating: 0
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Ingredients:
1 lbsSkinless chicken breasts
1 lbsLean pork, fat trimmed
1/4 cupVegetable oil
3 Cloves garlic, minced
1 medOnion, thinly sliced
1/2 lbsMedium shrimp, shelled
-deveined
3 tbspSoy sauce
1 1/2 tbspFish sauce
4 cupChinese cabbage, shredded
3 Carrots, julienned-2" long
1 1/2 cupCelery, thinly sliced
1/2 tspSalt
1/8 tspPepper
1 1/2 cupBroth, from boiling chicken
1 lbsRice sticks, soaked in hot
-water about 15 min, til
-soft, then drained
1 bunchScallions, finely chopped
1 bunchCilantro, leaves chopped
Hard cooked eggs, garnish
6 Limes, cut in wedges
Procedures:
1Bring chicken and pork to boiling in 1 ?cups water.
2Reduce heat and simmer 15 minutes.
3Remove from heat; when cool enough to handle, slice meat into small pieces.
4Reserve the broth.
5Heat oil in a very large, wide saute pan.
6Saute onion and garlic until onion is transparent.
7Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes.
8Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth.
9Stir-fry for 2 minutes.
10Set aside 1 cup of mixture.
11Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.
12If the mixture seems dry, add more broth.
13Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices.
14Squeeze lime over each serving and sprinkle with additional garnishes.
15Serve with soy sauce
 
 
 
 

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