Ingredients#
Large Batch (12–15 servings)#
1 kg chicken thighs
300 g pork belly
300 g shrimp (peeled, deveined)
200 g onion
1 garlic bulb
1 large cabbage (Chinese or white)
200 g green beans
150 g carrot
1 pack Pancit Canton noodles (≈454 g) (egg-noodles )
1 pack glass noodles (≈227 g) (thin-glass-noodles )
Salt & pepper to taste
10 peppercorns
4 bay leaves
Onion skins (for broth)
250 ml Filipino soy sauce (SilverSwan or DatuPuti )
40 ml rice vinegar (DatuPuti )
Small Batch (≈4 servings)#
330 g chicken thighs
100 g pork belly
100 g shrimp (peeled, deveined)
70 g onion
⅓ garlic bulb
⅓ cabbage (≈300 g)
70 g green beans
50 g carrot
150 g Pancit Canton noodles
75 g glass noodles
80 ml Filipino soy sauce
13 ml rice vinegar
Salt & pepper to taste
3–4 peppercorns
1 bay leaf
Onion skins (for broth)
Instructions#
- Cook the broth: Simmer chicken thighs and pork belly with water, peppercorns, bay leaf, and onion skins for 20–30 minutes.
- Strain broth, shred chicken, slice pork belly.
- Briefly fry shrimp, chop, and set aside.
- Soak glass noodles in boiling water until soft, drain.
- Slice onion into half rings, chop garlic, cut vegetables into thin strips.
- In a pan, sauté onion, add chicken, pork, and garlic, fry 2 minutes. Deglaze with soy sauce.
- Add carrots and beans, pour in broth to cover, add remaining soy sauce and vinegar. Simmer 5–7 minutes.
- Add cabbage, cook down. Add Pancit Canton noodles, cook until soft.
- Stir in glass noodles and shrimp.
- Serve hot with lime or lemon juice.
