CHICKEN STOCK

1. 2 Tbsp Golden Fiesta Palm Oil
2. 1/2 cup Chopped white onions
3. 3 Cloves garlic, crushed
4. 1/2 kg Chicken neck, back, wings, bone in
5. 4 cups Water

INGREDIENTS FOR PANCIT

1. 2 Tbsp Golden Fiesta Palm Oil
2. 1/2 cup Sliced white onions
3. 3 Cloves garlic, chopped
4. 1 cup Thinly sliced pork liempo
5. 1/4 cup Liver
6. 3 Tbsp Silver Swan Soy Sauce
7. 1/4 cup Sliced carrots
8. 1/4 cup Crushed chicharon
9. 1/4 cup Chopped celery
10. 5 cups Stock
11. 3 Tbsp Datu Puti Patis
12. 1 tsp Black pepper
13. 250 g Pack bihon, soaked in water for 30 minutes
14. 100 g Cabbage, shredded

DIPPING SAUCE

1. 1/4 cup Silver Swan Patis
2. 4 pieces Calamansi

PREPARATION

• 1 Make chicken stock: In a pot heat Golden Fiesta Palm Oil Saute onions and garlic. Add chicken and water. Simmer for 45 minutes.
• 2 Remove chicken from the broth. Flake chicken meat, and set aside.
• 3 In a pan, add Golden Fiesta Palm Oil. Saute onions, garlic pork liempo, and flaked chicken meat. Cook for a few seconds, then add liver.
• 4 Add 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.
• 5 Serve with calamansi and Silver Swan Patis on the side.