Pancit Bijon Guisado (Sauteed Rice Sticks)
Yield
10 servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
skinless |
|
| 1 | pound |
pork
lean, fat trimmed |
|
| ¼ | cup |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | medium |
onions
thinly sliced |
|
| ½ | pound |
shrimp
medium, shelled, deveined |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 ½ | tablespoons |
fish sauce
|
|
| 4 | cups |
napa (Chinese) cabbage
shredded |
|
| 3 | each |
carrots
julienned, 2 inches long |
|
| 1 ½ | cups |
celery
thinly sliced |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 ½ | cups |
stock
from boiling chicken |
|
| 1 | pound |
rice sticks
soaked in hot water about 15 minutes, then drained |
* |
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | bunch |
cilantro
leaves chopped |
*
|
| 1 | x |
eggs
hard cooked, for garnish |
*
|
| 6 | each |
limes
cut in wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
skinless |
|
| 453.6 | g |
pork
lean, fat trimmed |
|
| 59 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 | medium |
onions
thinly sliced |
|
| 226.8 | g |
shrimp
medium, shelled, deveined |
|
| 45 | ml |
soy sauce, tamari
|
|
| 23 | ml |
fish sauce
|
|
| 946 | ml |
napa (Chinese) cabbage
shredded |
|
| 3 | each |
carrots
julienned, 2 inches long |
|
| 355 | ml |
celery
thinly sliced |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 355 | ml |
stock
from boiling chicken |
|
| 453.6 | g |
rice sticks
soaked in hot water about 15 minutes, then drained |
* |
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | bunch |
cilantro
leaves chopped |
*
|
| 1 | x |
eggs
hard cooked, for garnish |
*
|
| 6 | each |
limes
cut in wedges |
|
Directions
Bring chicken and pork to boiling in 1½ cups water.
Reduce heat and simmer 15 minutes.
Remove from heat; when cool enough to handle, slice meat into small pieces.
Reserve the broth.
Heat oil in a very large, wide sauté pan.
Sauté onion and garlic until onion is transparent.
Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes.
Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth.
Stir-fry for 2 minutes.
Set aside 1 cup of mixture.
Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.
If the mixture seems dry, add more broth.
Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices.
Squeeze lime over each serving and sprinkle with additional garnishes.
Serve with soy sauce.
