Pancit canton, thick noodles, dry (450 g)
Vermicelli (450 g)
Chicken meat (250 g)
Chicken liver (250 g)
Soy sauce, 1/2 cup
Oyster sauce, 1/4 cup
Pepper, finely ground
Garlic, sliced, 1 teaspoon
Cut veggies into thick strips. Boil chicken, set aside stock. You may use commercially available chicken stock if you wish. Tear the chicken meat apart into thick strips and slice chicken liver.
How to cook:
Saute garlic until brown. Add chicken meat and liver. When liver is cooked, add soy sauce and oyster sauce. Add carrots and chayote. Saute in high heat. Pour chicken stock. Quickly add the beans when the mixture comes to a boil. Add the other vegetable and ground pepper. Cook the veggies very quickly, and drain the vegetables and meat out of the pan and set aside.
I have seen people soak the noodles (especially bihon) in water prior to cooking. I don't do this and instead I let the noodles be cooked in the chicken stock so that the taste of the stock gets absorbed in the noodles. Also, try not to overcook the veggies. If you reheat the Pancit and the veggies are crunchy and chewy still, then you can say that you've cooked it just right. Also, the chicken stock is one ingredient that makes the recipe succeed so do not substitute this with plain water.