Time
0 min
Serving
6 persons
Calories
390
This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.
Ingredients
- boneless chicken thighs: 4 piece
- rice noodles: 1 pack (8 ounce pack, dried)
- soy-based liquid seasoning (such as Maggi®): 2 Tbsp (to taste)
- olive oil: 3 Tbsp (divided)
- sesame oil: 1 Tbsp
- garlic: 3 clove (chopped)
- medium onion: 1 piece (chopped)
- head cabbage: 0.5 piece (sliced)
- carrots: 2 piece (julienned)
- garlic salt: 1 tsp
Metric Conversion
Stages of cooking
-
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.
