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Pancit guisado
Artist: _
Categories: Asian, Chinese, Ethnic, Filipino, Poultry
Yield: 1
Rating: 0
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Ingredients:
?ea A chicken, cut in pieces (1
-lb.)
1 lbsPork
Oil
1 medOnion, finely sliced
2 ea Garlic cloves, crushed
1/3 lbsShrimp, cut in ?/td>
1 tbspPatis (fish sauce)
2 tbspSoy sauce
1 cupCabbage, shredded
1 ea Stalk celery, cut in slices
-on the diagonal
1 cupBeans, french cut
1 ea Carrot, julienned
1 1/2 cupBroth in which chicken and
-pork were boiled
1 lbsPackage rice sticks, soaked
-in hot water 20 min. until
-soft and drained
Salt and pepper
Hard boiled eggs for garnish
Sl Scallions for garnish
Lemon wedges
Procedures:
1Boil chicken and pork in 1 ?cups water for 15 minutes.
2When cool enough to handle, shred chicken (throw away bones) and cut pork into thin slices.
3Set aside.
4Heat some oil.
5Saute the onion and garlic.
6Add chicken, pork, shrimp, soy sauce and patis.
7Cook until shrimp turns pink.
8Put mixture on plate.
9To the wok or saucepan now add the green beans, cabbage, carrots, and celery.
10Add one cup broth, and season with salt and pepper.
11Stir fry 2 minutes.
12Take out 1 cup of veggies and set aside (this is for garnish).
13To the remaining veggies, add the noodles and stir over low heat.
14If the noodles are too dry, add some more broth.
15Mix in most of the meat/shrimp mixture.
16Season to taste.
17When mixture has warmed through, put it on a platter.
18Garnish with remaining meat and veggies.
19Garnish further with sliced hard boiled eggs and sliced scallion.
20Serve with lemon, patis and soy sauce.
21Pancit guisado (for 8-10)
 
 
 
 

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