PANCIT CHAMI
- Posted by: Palengke Boy Admin
Ingredients
1 large onion, chopped
1 head garlic, chopped (10 cloves)
¼ kilograms skinless chicken breast fillet, sliced into thin strips
1 large carrots, peeled and sliced in thin strips
2 cups chicken liver, chopped
¼ kilograms fish balls, halved
3 cups cabbage, shredded
3 tablespoon soy sauce
3 tablespoon oyster sauce
2 tablespoon brown sugar
3 cups pork or chicken stock (I used chicken broth cubes)
¼ kilograms small shrimps, peeled and deveined
1 package miki noodles (about 400 grams/pack)
salt and pepper
1-2 Siling Labuyo, chopped (red chili peppers)
Optional Veggies:
½ cup chicharo and chayote (sayote strips)
Toppings: ¼ kilo cooked Lechon kawali (chopped), chopped scallions and calamansi halves (squeezed juice)
Procedure
In a big pan, heat oil and sautè chopped onions and garlic for about 2 minutes until fragrant. Add strips of chicken breast. Cook for about one minute and stirring occasionally. Add carrot strips and let it cook for a minute. Add chopped chicken liver, fish balls and let it cooked for about 2 minutes. Mix it well to combine with other ingredients. Add shrimp and 3 cups shredded cabbage and stir to cook.
Meanwhile, prepare a medium bowl and mix in 3 tablespoon soy sauce, 3 tablespoon oyster sauce, 2 tablespoon brown sugar, chopped siling labuyo and 3 cups chicken stock. Season with salt and pepper. Pour this mixture into the pan together with the miki noodles.
Cover and cook for another 3 minutes or longer until cooked thoroughly. Scoop the broth with a large spoon and pour it on top of the miki to soften quickly. Stir and toss to avoid sticking from the bottom.
Transfer into a large serving platter. Top with chopped lechon kawali (cooked separately). Garnish with scallions and serve with calamansi.
Serve hot and enjoy!
