Make Pancit
Passing down traditional family recipes is exhilarating. Knowing that a food has been served to your family for decades is now being enjoyed by others is amazing. Pancit is a Filipino recipe that has been made by families for years. Loved by all who try it, it is perfect recipe to share with others.
Ingredients
- Cellophane noodles- 1 bundle/person
- 3 tablespoons peanut oil
- Skinless/boneless chicken breast (Pancit can be varied by being made using chicken, beef, pork, or shrimp)
- Celery
- Onions
- Carrots
- Chicken Broth (1 box)
- Peanuts
- Lemon
- Soy Sauce
Steps
- Put the noodles in a bowl and soak them in warm water. Make sure the noodles are totally covered. You want the noodles to become pliable and clear before taking them out of the water. Wait for 15 minutes. Let them soak while you prepare the rest of the meal.
- Cut the chicken, beef, or pork into thin slices. Place it in the freezer for about 15 minutes to make cutting the meat easier. Slice thinly across the grain and cut it into bite-sized pieces. Rinse and wash the cutting board with hot, soapy water.
- Slice 2 to 3 stalks of celery into quarter slices and at an angle. Dice half of the onion, and grate approximately 1 cup of carrots. Set these aside while you finish prepping.
- Cut one lemon into wedges. Use this later as a garnish as well as a flavoring.
- Heat a wok over medium/high heat. Put 3 tbsp of peanut oil in the wok and add the sliced chicken.
- Stir the chicken until it is no longer pink. Add the veggies and continue stirring to make sure everything is being cooked evenly. As with all stir-fry, be careful that you don’t over-cook the veggies!
- Use scissors to randomly cut the noodles into smaller lengths. Make sure you don’t cut too much, making the pieces too small. Only make a few cuts, as necessary. Drain all the water.
- Add the noodles and chicken broth to the chicken and vegetable mixture in the wok.
- Add enough broth to cover the noodles. Start with about a cup of broth for good measurement. Don’t add too much broth, or else the noodles won’t be able to absorb it all and the meal will be soupy and the noodles will be gelatinous.
- Cover and let cook over medium/low heat until most of the broth is absorbed.Stir occasionally so everything cooks evenly and the noodles can absorb all of the broth. Do this for 5 minutes.
- Remove the wok from the heat when the noodles have absorbed most of the broth. Get your peanuts, soy sauce, and lemon out and ready to garnish the dish.
- Dish out the amount you want to eat, and add the peanuts according to your taste. The peanuts are not necessary although they do add a nice crunch to the meal. Add the soy sauce and lemon, also to your personal taste. Serve and enjoy!
Tips
- There are no exact measurements for most of these items because Pancit is made to your personal taste. Normally a good sized handful of carrots, a few stalks of celery and half an onion are used, but it is all able to be varied without ruining the meal, since in addition to taste, they are also used for texture.
Warning
- This dish may cause people to want to come over for dinner more often.
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