This Black girl loves her Filipino foods. Chicken adobo, sinigang, lumpia, chicken tocino, arroz caldo. I love it all. I have the chicken adobo on lock and I’ve always wanted to try mastering another Filipino dish. The opportunity arose for me to expand my repertoire when my friends from work decided to have a Filipino food-themed potluck. My boss made the adobo and my co-worker made the lumpia. He gave me his mother’s pancit recipe:
1 c chicken (slice thin half frozen chicken breast) or boil chicken breast then flake it and use broth later
1 pkg dried Canton noodles
pea pods or thinly sliced cabbage
1 onion, sliced
2-3 cloves garlic, sliced
soy sauce (Silver Swan preferred)
Put about 3 tablespoons of cooking oil in a wok or non-stick pot. Saute garlic, then onion. Add chicken till opaque color. Add 3-4 cups of chicken broth or water. When the water is boiling, add the noodles. Toss the noodles to make it tender, but don’t over toss. Season with soy sauce and pepper. Add the carrots and pea pods or cabbage. Cook till the noodles are tender. You may add more water if necessary.
Lessons learned: Next time I’ll try adding the carrots and cabbage at the same time as the noodles to prevent over-manipulation, which leads to the noodles becoming mushy.
Also, I was being gentle with the soy sauce, as the recipe doesn’t specify how much is needed. I didn’t want to overdo it and make the whole dish salty, but I could have added more. Overall, it was a great job my first go-round, but it felt like there was something subtle missing. Again, this could be the lack of ample salt and pepper. Perhaps I’ll try adding a more robust seasoning next time, like a lemon pepper or chile powder for a kick.
Maybe I’ll live on the edge and try a mixture of the Canton noodles and the thinner noodles (not sure their proper name) for a variety of textures and tastes.