Description
Bocaue’s unique Pancit Alanganin: Soupy pancit bihon infused with milk, veggies & chicharon. Defying definition, this flavourful enigma is a must-try in Bulacan!
Ingredients
Units Scale
Noodles
- 250 g bihon
- 250 g pancit miki or any thick yellow noodles
- 4 cups chicken stock
- 250 ml evaporated milk
- 4 tbsp soy sauce
- salt
- freshly ground black pepper
Instructions
- In a pot pour and boil chicken stock, add the chicken breast then cook until tender. Chop and set aside. Reserve liquid.
- In a pan, heat oil. Season chicken liver with salt and freshly ground black pepper, pan fry chicken liver until golden brown on all sides. Turn the heat off, remove chicken liver, slice then set it aside.
- Using the same wok add oil, if necessary, then sauté onion and garlic till fragrant. Add boiled chicken breast and stir-fry with 1 tbsp soy sauce.
- Pour in broth and remaining soy sauce, add noodles & simmer 3 minutes.
- Add sayote (if using), carrot & simmer 3 minutes.
- Add cabbage and evaporated milk, then simmer for 2 more minutes.
- Season with salt & pepper. Garnish with chicharon and liver, & spring onions. Enjoy!
Notes
Use leftover lechon manok as an alternative to precooked chicken for a tastier result.