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Pancit Bijon Guisado (Sauteed Rice Sticks)
Ingredients
- 1 lb Skinless chicken breasts
- 1 lb Lean pork, fat trimmed
- 1/4 c. Vegetable oil
- 3 x Cloves garlic, chopped
- 1 med Onion, thinly sliced
- 1/2 lb Medium shrimp, shelled, deveined
- 3 Tbsp. Soy sauce
- 1 1/2 Tbsp. Fish sauce
- 4 c. Chinese cabbage, shredded
- 3 x Carrots, julienned-2" long
- 1 1/2 c. Celery, thinly sliced
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1 1/2 c. Broth, from boiling chicken
- 1 lb Rice sticks, soaked in warm water about 15 minutes, til soft, then liquid removed
- 1 bn Scallions, finely minced
- 1 bn Cilantro, leaves minced
- Hard cooked Large eggs, garnish
- 6 x Limes, cut in wedges
Directions
- Bring chicken and pork to boiling in 1 1/2 c. water. Reduce heat and simmer 15 min. Remove from heat; when cold sufficient to handle, slice meat into small pcs. Reserve the broth. Heat oil in a very large, wide saute/fry pan. Saute/fry onion and garlic till onion is transparent. Add in meats, shrimp, soy sauce and fish sauce and stir-fry 5 min. Over high heat, add in cabbage, carrots, celery, salt, pepper and 1 c. of broth. Stir-fry for 2 min. Set aside 1 c. of mix. Reduce heat to lowand add in rice sticks, stirring and tossing gently with wooden spoons till heated through and mixed with meat and vegetables, about 3 min. If the mix seems dry, add in more broth. Transfer to platter, spoon reserved mix on top and garnish with minced scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.
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