Some of you are going to look at the title of this blog post and say, “What is that??” And I don’t blame you! Years ago, I had no idea the wonderful world of pancit existed, either. Pancit. This meal lands itself in the comfort food category for me. I’m sure it will for you, too.
Pancit is a Filipino dish. In fact, I believe I’ve heard friends say that it is almost like a national dish. I’ve had a few different renditions of pancit. I think it depends on where the cook has come from in the Philippines. Each cook believes that their recipe is the way to make pancit!
So, this is more of an idea that I’ll present to you, rather than a rigid recipe. You can basically add or take away vegetables in the dish, it’s okay. I prefer cabbage, carrots, peppers and celery. I think the friend who first gave me this recipe did not add celery. But, I like it.
This is a one-pot meal served with rice. Pancit is mainly vegetables, and a small about of chicken. I’ve never had it with any other meat, but I’m sure it would be delicious with small bits of pork or beef added.
My family often asks for pancit on their birthdays or just for something special. I actually don’t know why I seldom make it….it’s so delicious and easy.
I will give you a few tips about cutting up the veggies. The smaller the better, and strips are very attractive to look at on the plate, rather than diced. I cut the carrots into small matchsticks, as well as the peppers. Sometimes I add onions, sometimes not. Depends on the day. I’m sure if I were Filipino, I would make my pancit one way, and one way only. But I’m not, so I can make it a little different now and then;)
So, here is the recipe. Feel free to add or change anything you like to suit your taste buds! Enjoy.
- 1 lb chicken breast, cut into tiny pieces
- 3 tbsp olive oil
- 3 cloves garlic – crushed
- ½ small cabbage, sliced very thin
- 3 carrots, cut into small matchsticks
- 1 bell pepper, sliced very thin into matchsticks
- 1 bag Asian cornstarch noodles, soaked in very hot water until soft
- 3-4 tbps soy sauce
- 1-3 tbsp Maggi seasoning
- 1 cup chicken broth
- Saute your chicken in the oil until it is cooked through. Salt and pepper it well.
- Add carrots and saute until they start to cook through.
- Add Maggi seasoning and soy sauce.
- Add cabbage and chicken broth. Stir together and cover to cook for about 5 minutes.
- Add pepper.
- Drain the noodles, and add to pan. Stir all together.
- Add more soy sauce and Maggi if needed.
- Enjoy with rice!