PANCIT BIHON GUISADO & CHICHARON

UBER LOADED PANCIT BIHON GUISADO

Prep time: 30 minutes
Cooking time: 30 minutes
Yields: 12 servings

COOKING THE PROTEIN

4 tbsp cooking oil
8 oz pork belly cut into small pieces
8 oz chicken thighs – skin remove and cut the same size as the pork
2 pcs Chinese sausage, casing removed and cut into small pieces
ground pepper
8 oz medium size shrimp, peeled and devenied

Pre heat oil for a minute
Then add pork and cook for 5 minutes until brown and tender.
Add chicken.
Add chinese sausage
Season with ground pepper
Continue to cook with the pork for 3 minutes.
Add shrimp.
After 2 minutes and turn off heat
Transfer to a bowl for the meantime.

COOKING THE VEGETABLES

4 oz onion, peeled and diced.
4 oz carrots, peeled and sliced.
5 cloves garlic, minced
4 oz celery, sliced
1/2 cup chicken broth
8 oz green beans cut into small pieces
8 oz cabbage, shredded
1 tsp salt
1 tsp ground pepper
1 cup kinchay if using.

Pre heat 3 tbsp cooking for a minute
Saute onions and carrots for 2 minutes
Add garlic and cook for 30 seconds.
Add celery, stir and cook
Add broth to deglaze.
After 30 seconds add green beans, cabbage
Season with salt and pepper
Add kinchay if using
Cook for a minute.
Cover and turn off heat.

COOKING THE NOODLES

4 cups chicken broth
2 tbsp soy sauce
1/2 tsp soy sauce
1 package bihon/vermicelli noodles.

Same wok.
Bring the broth,soy sauce and ground pepper into a boil.
Allow to simmer for 5 minutes.
Add noodles. press into the broth to get soft.
Cook between 4 to 7 minutes until noodles are soft and broth has dried out.
Turn off heat.
Now you are ready to assemble.

COOKING HOME MADE CHICKEN CHICHARON

2 cups vegetable oil
chicken skin
salt and pepper

Pre heat cooking oil to 350 F.
Season chicken skin with salt and pepper
Deep fry between 5 to 6 minutes until golden brown
Cool down before adding to the dish.

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