Description
Dive into the unique flavours of Pancit Maciang from San Pedro, Laguna. Discover its savory goodness and sweet twist, a culinary masterpiece that has captivated taste buds for generations.
Ingredients
Units Scale
- 200 g bihon noodles
- 1/4 wedge small Chinese cabbage, thinly sliced
- 1 pc boneless, skinless chicken breast
- 8 cloves garlic, minced and chopped
- 1/2 onion, thinly sliced
- 1 small carrots, peeled and thinly sliced
- 3 cups chicken stock
- 1 tbsp fish sauce
- 3 tbsp soy sauce
- oil
- lemon or lime wedges, to garnish
- chopped spring onions, to garnish
- 6 sunny side up eggs
- banana ketchup
Instructions
- Poach the raw chicken breast in the chicken stock until cooked through. Remove from the stock, shred the meat, and set aside.
- In a wok, heat a tablespoon or two of oil over medium-high heat. Sauté minced garlic until aromatic and golden brown.
- Add the sliced onion, carrots, and Chinese cabbage. Stir-fry for 3 minutes until the vegetables are tender. Stir in the fish sauce and soy sauce. Transfer the cooked vegetables to a bowl with the shredded chicken and set aside.
- In the same wok, pour the chicken stock and bring it to a boil. Reduce the heat to a simmer and add the rice noodles. Allow the noodles to cook in the stock until softened, about 8 minutes. If needed, add more water to ensure the noodles are fully submerged.
- Once the noodles are softened, add back the cooked vegetables and chicken to the wok. Increase the heat to medium-high and toss everything together until well combined. Add more oil or soy sauce if desired. Stir-fry for a few more minutes until the noodles are heated through and the flavours have melded together. Noodles should have a bit of sauce, so add water to achieve the right consistency.
- Plate the Pancit Maciang and top each serving with a sunny side up egg. Drizzle banana ketchup over the noodles and garnish with lemon or lime wedges and chopped spring onions.
Notes
For an authentic rendition of Pancit Maciang, exclude the carrots and Chinese cabbage.