- 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don’t forget to save the stock!
- 1 lb pork, sliced into thin strips
- 1 cup shrimp, cooked, deveined and unshelled
- 1 can straw mushrooms
- 1 can water chestnuts
- 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips
- 1 piece of carrot, julienned a few pieces of snow pea pods
- 1/2 lb mussels or scallops (optional)
- soy sauce to taste
- patis to taste
- salt to taste
- 2 cloves of garlic, chrushed
- 1 medium sized onion, sliced ground black pepper, fresh if you can
- oil for frying
- 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can’t find pancit, try egg noodles – although they may be soft, or spaghetti if you’re that desperate
- 4 or 5 green onions
- 1 lemon
Heat oil in a pan (or wok if possible).
Sautee garlic and onion slices until the onion is transparent.
Add chicken and pork. Cook until pork is brown.
Add half of the chicken stock.
Boil for about three minutes.
Add salt, soy sauce or patis to taste.
Also sprinkle some ground black pepper.
Simmer for about another three minutes.
Add shrimps, mushrooms, carrots and other ingredients except the noodles itself.
Simmer for another 3 minutes or so (covered).
Add the remaining stock.
Adjust the taste with salt, pepper, patis and soy sauce.
Add the noodles. Mix thoroughly until noodles are soft.
Garnish with sliced green onions and sliced lemon.
Serve with lemon juice.