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–+ servings

Filipino Chicken Pancit from “Cora Cooks Pancit” by Dorina Gilmore-Young

Dorina’s chicken pancit recipe is packed with vegetables and flavored with the familiar trio of garlic, onion, and ginger.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Chicken, Main Dish
Cuisine East Asian, Filipino
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boned chicken + 1 cup water + 1 teaspoon soy sauce OR 3 boneless chicken breasts + 1/2 cup chicken broth + 1 teaspoon soy sauce
  • 1 package rice stick pancit noodles
  • 1 package dried shiitake mushrooms
  • 1 yellow onion, chopped
  • 2 tablespoon plus 1/4 cup soy sauce
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 tablespoon vegetable or olive oil
  • 1/2 head cabbage shredded
  • 2 carrots, thinly sliced
  • 3 celery stalks, sliced
  • 1 can water chesnuts, sliced
  • 1 can bamboo shoots, sliced
  • 1 can baby corn, diced
  • 1.5 cups water or chicken broth
  • 3 eggs, hard-boiled and sliced
  • 5 green onions, sliced lengthwise and cut into 3-inch strips
  • salt and pepper

Instructions
 

  • Chicken can be prepared ahead of time. Steam boned chicken in a large pot with water and 1 teaspoon soy sauce for 25 minutes. (Easy alternative: Cook boneless chicken breasts, chicken broth, and 1 teaspoon soy sauce in a crock pot or slow cooker on high for 3 hours or on low for 6 hours.) Cool chicken and shred.
  • Soak noodles in warm water for approximately 30 minutes. Soak mushrooms in a separate bowl of warm water for 30 minutes. Meanwhile, cut up vegetables
  • Strain mushrooms. Heat chicken, mushrooms, yellow onions, and 2 tablespoon soy sauce in a non-stick skillet. Stir in garlic and ginger. Sprinkle with salt and pepper. Set aside.
  • Heat 1 tablespoon oil in a large, shallow pot. Add cabbage, carrots, celery, water chestnuts, bamboo shoots, and baby corn. Sprinkle with salt and pepper. Cook briefly, keeping the cabbage and carrots a little crisp. Add chicken and mushroom mixture.
  • Strain noodles. Add to pot with chicken, all vegetables, and 1.5 cups water or chicken broth. Stir together. Add 1/4 cup soy sauce. Cook for 10 or 15 minutes until noodles and vegetables are soft and combined.
  • Garnish with sliced hard-boiled eggs and green onions, if using. The green onions will begin to curl when cut this way. Serve.

Notes

u003cliu003eu003cemu003eMake sure to listen to Dorina on The Storied Recipe Podcast, u003cstrongu003eu003ca href=u0022https://thestoriedrecipe.com/ep-055-dorina-gilmore-young/u0022 data-type=u0022postu0022 data-id=u00221956u0022u003eA Legacy of Hospitality with Dorina Gilmore-Young, Author of Cora Cooks Pancitu003c/au003eu003c/strongu003e while you make her Filipino Pancit recipe!u003c/emu003eu003c/liu003e

Nutrition

Calories: 300kcal
Keyword Chicken Pancit
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