PANCIT MIKI & GRAVY
Note: The noodles I cooked is not enough with the amount of toppings I made. Please adjust.
Prep time: 30 minutes
Cooking time: 20 minutes
Serves: 8
PROTEIN:
4 tbsp cooking oil
1 lb lean pork – diced
1/2 lb chicken thighs, diced
ground pepper
2 to 4 tbsp soy sauce
Cook protein first –
Pre heat oil and brown pork for 9 minutes.
Brown chicken for 6 minutes.
Season with soy sauce and ground pepper.
Set aside.
VEGETABLES:
4 tbsp cooking oil
1 large onion,peeled and chopped
5 cloves garlic
1 large carrot, peeled and diced or sliced thinly or round
2 cup celery, chopped (including leaves)
1 to 2 cups chicken stock
1/2 wedge green cabbage, sliced thinly
1 bunch small pechay leaves
salt and pepper
Pre heat oil
then saute onions for 2 minutes before adding garlic.
cook garlic for 30 seconds over medium heat.
Add carrots and cook for a minute.
Add celery and cook for 30 seconds.
Add cabbage, season with salt and pepper.
Add chicken stock 1 to 2 cups.
Cover and cook for 3 minutes over medium heat.
DO NOT OVER COOK CABBAGE.
Uncover and add pechay.
Cover and cook fro 3 minutes over medium heat.
You are more on ” pan steaming” than actually sauteing.
Cover, turn off heat and allow the carry over heat to cook the vegetables.
Set aside.
NOODLES:
1 lb miki noodles (store bought and pre cooked)
2 1/2 cups chicken stock
4 to 6 tbsp soy sauce
ground pepper
1/2 tbsp sugar
2 tbsp cornstarch dissolved in 1/2 cup water
Combine stock,soy,sugar and ground pepper.
Bring to a boil (3 1/2 minutes) over high heat.
Add miki, adjust heat to medium and continue to boil for a minute.
Slowly stir in cornstarch mixture.
Carefully combine and allow the sauce to thicken.
Turn off heat after 1 minute.
Serve:
Noodles, add vegetables then protein.
Enjoy!
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