Chicken Pancit Medley is an easy chicken pancit recipe that I made using 2 types of noodles: bihon (also known as rice sticks) and sotanghon (also called green bean thread). This dish is quick and easy to make and it is also budget-friendly.
The chicken meat that I used from this pancit recipe was from the leg quarters. I use chicken leg quarters most of the time for dishes such as this because it is cheaper and tasty too. I started by boiling the chicken in water. This process totally cooked the chicken and made it tender – as a bonus, chicken stock was produced in the process. This means that we saved more money because we do not need to buy chicken stock to make our pancit.
I tried to make this dish simple by using less veggie. Celery, carrot, cabbage, and parsley are all that we need. These vegetables were prepared beforehand by stir-frying. If you do not prefer to stir-fry the vegetables, you can also blanch it. You can learn more about blanching vegetables by referring to our Pancit Canton Recipe.
Before you start to cook, make sure that you soak the noodles in water first. Do this by filling a large mixing bowl or even a large cooking pot with tap water. Put the noodles in and soak for 10 minutes. The noodles will absorb the water, thus making it softer and easier to cook later on.
Try this Chicken Pancit Medley Recipe. Let me know what you think.
- 1½ lbs. chicken (with bones and skin on)
- ½ lb. bihon noodles (rice sticks)
- ½ lb. sotanghon noodles (green bean thread)
- ½ medium cabbage, chopped
- 2 medium carrots, julienne
- 1 tablespoon garlic, minced
- ½ cup chopped flat leaf parsley
- 1 medium yellow onion, sliced
- 3 stalks celery (or celery heart), chopped
- 6 cups water
- ½ cup soy sauce
- ½ teaspoon ground black pepper
- 2 tablespoons cooking oil
- Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30 minutes.
- Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken stock.
- Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set aside. Note: do this by using a large mixing bowl and fill it with tap water.
- Heat a large pan. Pour-in 2 tablespoons cooking oil.
- Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove from the pan and set aside.
- On the same pan, heat the remaining cooking oil. Once the oil becomes smoking hot, saute the onion, celery, and garlic.
- Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.
- Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.
- Add the soaked noodles. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a cup of chicken stock and continue to toss until the liquid is absorbed.
- Put-in the stir-fried cabbage and carrots. Toss.
- Transfer to a serving plate. Serve with lemon or calamansi.
- Share and enjoy!