Dorcas Wilson's Pancit Bihon
Source of Recipe
STL
List of Ingredients
2 8-ounce packages rice stick noodles
2 medium-sized chicken breasts
2 medium-sized carrots, shredded
1/4 pound fresh green beans
1 small head of cabbage
1/4 pound raw shrimp
1 small bunch Chinese celery (optional)
4 chicken bouillon cubes
3 cloves garlic
1 small onion
3 tablespoons vegetable oil
soy sauce
salt
pepper
Recipe
Put 3 to 4 cups water in pot to boil chicken breasts. Boil until tender. Remove from pot and let cool. Set aside broth. Pull chicken apart into flakes and set aside separately from the broth. Cut green beans diagonally into thin slices. Shred carrots. Cut cabbage into long strips, about half inch long.
Put three tablespoons vegetable oil in a heated wok. Add garlic, onion, chicken meat and chicken bouillon cubes. The add green beans, carrots and cabbage one at a time. Cook until crisp. Be careful not to overcook the vegetables. Add soy sauce, shrimp and salt and pepper to taste. Mix together until the shrimp is cooked.
Take the vegetables out of the wok after cooking and set them aside. Pour the chicken broth into the wok and bring to a boil. Add rice stick noodles. After the noodles are cooked, add the cooked vegetables to the wok and mix well.
If desired, add Chinese celery to taste and to add aroma to the dish. If Chinese celery is not available, then skip the ingredient. Do not replace it with regular celery.
- Dorcas Wilson, Best Cook on the Block, June 2, 2004
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