Required cooking skill level
Intermediate-
Above 10
persons serving -
50
minutes preparation time
CHICKEN STOCK
2 Tbsp Golden Fiesta Palm Oil
1/2 cup Chopped white onions
3 Cloves garlic, crushed
1/2 kg Chicken neck, back, wings, bone in
4 cups Water
INGREDIENTS FOR PANCIT
2 Tbsp Golden Fiesta Palm Oil
1/2 cup Sliced white onions
3 Cloves garlic, chopped
1 cup Thinly sliced pork liempo
1/4 cup Liver
3 Tbsp Silver Swan Soy Sauce
1/4 cup Sliced carrots
1/4 cup Crushed chicharon
1/4 cup Chopped celery
5 cups Stock
3 Tbsp Datu Puti Patis
1 tsp Black pepper
250 g Pack bihon, soaked in water for 30 minutes
100 g Cabbage, shredded
DIPPING SAUCES
1/4 cup Silver Swan Patis
4 pieces Calamansi
Preparation
1Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.
2Remove chicken from the broth. Flake chicken meat, and set aside.
3In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.
4Add Silver Swan Soy Sauce, carrots, chicharon, celery and stock. Simmer for 5 minutes. Season with Datu Puti Patis and pepper. Add bihon. Simmer for another 5 to 10 minutes, until bihon cooked. Add cabbage.
5Serve with calamansi and Silver Swan Patis on the side.
1Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.
2Remove chicken from the broth. Flake chicken meat, and set aside.
3In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.
4Add Silver Swan Soy Sauce, carrots, chicharon, celery and stock. Simmer for 5 minutes. Season with Datu Puti Patis and pepper. Add bihon. Simmer for another 5 to 10 minutes, until bihon cooked. Add cabbage.
5Serve with calamansi and Silver Swan Patis on the side.
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