by Taste of Beirut
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my 7 recipes »
Photo by Taste of Beirut
Taste of Beirut's Notes:
Expand8 ounces rice sticks Ask a question about this ingredient
8 ounces large shrimps Ask a question about this ingredient
3 pieces chicken with bones Ask a question about this ingredient
2 cups shredded cabbage Ask a question about this ingredient
2 cups shredded carrots Ask a question about this ingredient
2 cups shredded snow peas Ask a question about this ingredient
2 cups chopped onion Ask a question about this ingredient
1 tablespoon mashed garlic Ask a question about this ingredient
3 tablespoons soy sauce (or to taste) Ask a question about this ingredient
2 tablespoons sesame oil Ask a question about this ingredient
1 tablespoon Aleppo pepper or chili powder Ask a question about this ingredient
1 teaspoon Black pepper Ask a question about this ingredient
2 pieces limes, quartered Ask a question about this ingredient
Make the chicken stock by browning the chicken in sesame oil and covering it with water and some seasonings
Ask a question about this stepLet the chicken simmer for one hour; cool and strain the stock
Ask a question about this stepShred the chicken into pieces and set aside
Ask a question about this stepPeel the shrimps and cut off the heads and place in the stock
Ask a question about this stepSimmer the shrimp heads and skin in the stock for 30 minutes and strain
Ask a question about this stepSprinkle the pepper on the shrimp and set aside
Ask a question about this stepHeat some oil in a pot and fry the shrimp for 3 minutes till pink
Ask a question about this stepremove the shrimp and add the onions and shredded veggies and fry for 3 minutes
Ask a question about this stepAdd the mashed garlic and soy sauce and stir one minute
Ask a question about this stepRemove the veggies and add the stock and bring it to a simmer
Ask a question about this stepAdd the rice sticks and cook in the stock for about 5 minutes
Ask a question about this stepAdd the veggies, shrimp, shredded chicken to the noodles and adjust seasonings
Ask a question about this stepServe with chopped scallions and limes
Ask a question about this stepOh my, this certainly looks good. How much stock do you put in the wok? I don't see any amounts of water specified, and the amount you have after straining seems like it could vary a lot both by the size of the pot, and how much evaporates during the simmering of the chicken and then the shrimp shells. Thank you so much. I plan to make this soon! ;o)
Your photo makes me want to grab a fork!
This looks delicious.
@AntoniaJames: Sorry for the delay in answering, I just now logged on. I used about 5 cups of stock for the pancit, using 8 ounces of rice sticks. Keep in mind that it is all a matter of personal preference, if you like your pancit drier, then reduce the stock before adding the noodles. I like mine a bit wet.