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Sep 16, 2010
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Pancit Puti with Chicharon Laman

By: Sam de Leoz


Pancit Puti with Chicharon Laman

Since most of the ingredients are pre-boiled, this makes for a great, quick-prep merienda when visitors suddenly drop by.

Serves 6 to 8
Prep and Cooking Time
30 minutes

 

1 pack bihon, soaked in water then drained
4 cups chicken stock
1 medium-size white onion, finely diced
2 garlic cloves, minced
cooking oil
2 cups chicken breasts, deboned and
       boiled then cut into strips
1 cup pork belly (liempo), boiled
1 pack wood ear mushrooms,
       soaked in water overnight,
       cut into matchstick strips
salt and pepper to taste

For the garnish
1 small pack chicharon laman,
      roughly chopped
2 pieces spring onions, finely diced
toasted garlic chips

 

1  Boil the drained noodles in chicken stock. When the noodles start to float, strain the noodles and set aside stock.

Sauté onion and garlic in oil. Add the chicken, then the pork belly. Add the wood ears and stir-fry occasionally for 5 minutes. Set aside enough to be used as topping.

3  Add 1 cup stock and mix in the noodles. Gradually add the remaining stock. Season with salt and pepper to taste.

4  To assemble, place the noodles in a platter. Add the toppings and garnish with chicharon, spring onions, and toasted garlic.

 

Photography by David Hanson │ Styling by Sharlene Tan




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