Filipino Pancit Bihon Recipe
My take on a Filipino pancit bihon or guisado is a gloriously gutsy rice noodle stir fry/braise that cooks rice noodles in a chicken stock with a little spice until they are soft and almost chewy and then combined with loads of vegetables and stir-fried chicken.
Servings 2 Servings
Calories 959kcal
Ingredients
- 250-275g Chicken Thigh Meat
- 1 Medium-Large Onion 200g
- 1 Medium Carrot 100-125g
- 75 g Mangetout ¾ Cup
- 100 g Baby Sweetcorn 10 pieces
- 150 g Sweetheart or Hispi Cabbage ½ of a Small Cabbage
- 3 Garlic Cloves
- 2-3 Spring Onions For Garnish
- 3 Bundles Vermicelli Rice Noodles 150g
- 1 tablespoon Oyster Sauce
- ½ tablespoon Crispy Chilli Oil Lao Gan Ma
- 1 teaspoon Lime Juice
- 500 ml Chicken Stock 2 Cups (I use two Chicken OXO cubes for this.)
- ⅛ teaspoon MSG Optional
- 2-3 tablespoon Light Soy Sauce
- 2 tablespoon Cooking Oil
Instructions
- Cut the chicken into thin strips.
- Top and tail the onion, cut it in half, peel it and then cut it into 5-7mm (¼") thick strips, cut top to bottom rather than across the onion.
- Cut the carrot into batons 3-5mm (⅛-¼) thick and 5cm (2") long.
- Cut the mangetout into bite-sized pieces.
- Chop the baby sweetcorn into bite-sized pieces.
- Cut the tough core from the cabbage, then cut it into 10-12mm (½") thick shreds across the cabbage.
- Slice the garlic cloves as finely as you can.
- Finely slice the spring onions at a 45° angle to the stem.
- Mix the chicken stock with the lime juice, oyster sauce, MSG and crispy chilli oil.
- Just before you start cooking, add the rice noodles to a bowl of water and allow them to soak whilst you cook.
- Heat a wok over a fiercely high heat, and when it begins to shimmer, add half of the cooking oil and the chicken, and stir-fry for 1-2 minutes, then remove the chicken and set aside.
- Add the remaining oil to the wok, followed by the carrot and onion and stir-fry for 2 minutes.
- Throw in the garlic and stir-fry for 1 minute.
- Pour in the chicken stock mix, add the cabbage, mangetout, baby sweet corn and blanch for 5 minutes. Then, using a slotted spoon, remove the vegetables from the broth and add them to the bowl with the chicken.
- Drain the water from the rice noodles, add them to the broth in the wok and cook them until almost all of the liquid has evaporated. Gently break the noodles up with some kitchen tongs. You will notice a tone change in the wok when they are done; they will just begin to fry, which will give them a soft but almost chewy texture.
- Return the vegetables to the wok and toss to coat, have a taste and add the soy sauce to season the dish before serving immediately with the chopped spring onions.
Nutrition
Serving: 1 | Calories: 959kcal | Carbohydrates: 107g | Protein: 53g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Cholesterol: 176mg | Sodium: 2689mg | Fiber: 9g | Sugar: 18g
