Pancit Bihon

This is entree #2. It is the reason why I wanted to learn to cook from Emily. It is really healthy and SO delicious. Turns out it is also easy to make.




Pancit Bihon
1 whole chicken
2 bullion cubes
12 oz fresh green beans- sliced into thin diagonal slices
2 large carrots - peel and slice julienne
1 onion - chopped fine
4 oz celery (3 stalks) - sliced thin
2 cloves garlic - minced
1 small head of cabbage - cut into bite size pieces
Soy Sauce
12oz Rice vermicelli (Hsin Chu)

To make this dish

Cut a whole chicken into pieces, put into a large pot of water with a bullion cube and a few pinches of salt. Boil the chicken until done. When cool debone the chicken and tear into very small pieces. Reserve the broth

Coat a large skillet with oil. Add garlic until brown. Add in onion until clear.
Add chicken and two tablespoons of oil, stir until coated and hot. Add two cups of reserved chicken broth, stir. Add carrots and green beans. Cook for a few minutes. Add three tablespoons of soy sauce, stir. Add celery. Stir and cook a few minutes. Add 1/2 bullion cube. Cook and stir until veggies are al dente.

Put cabbage into big bowl. Add chicken mixture, and set to the side.

With skillet still on high heat add 1/2 of remaining broth until boiling. Add noodles until wet, be sure to keep noodles separated. Add soy sauce to taste. Lower heat to medium low until broth is completely absorbed and noodles are soft. Add chicken and cabbage mixture and fold in until cabbage is cooked.

Save some and eat it for breakfast ya'll