Chicken Pancit Bihon Recipe
Pancit Bihon is rice thin noodles made from rice and flour. It is referred to rice sticks or rice vermicelli. It was introduced by the early Chinese settlers in the Philippines and later on adopted in the Philippine cuisine.
Most of the time, pancit is served during birthdays or New Year because it is believed to signify long life and good health. Therefore, the noodles should not be cut or broken intentionally before cooking or it will break the symbolism.
I would cook this whenever I have a craving. Good thing, I can always get a package of rice sticks in all Asian stores nearby and our local supermarket carries a lot of Filipino food too. If you have Filipino friends, chances are, you will often see pancit at gatherings and special occasions.
Pancit’s traditional ingredients are soy sauce, meat or shrimp, cabbage and string beans. Nowadays, Filipinos around the world cook pancit in variations. It is because some ingredients are limited in other countries. But, when it comes to vegetables, you can include as many assortments as you want. Just be sure to add more water and soy sauce because the noodles absorb a lot of liquid. Before eating, drizzle the pancit with lemon or calamansi (small green citrus) – whichever you have available at hand. It is also a perfect accompaniment to lumpia or cassava cake.
- 1 pkg pancit bihon (rice stick)
- 1 lb chicken breast, cut in thin strips
- 5 cups water
- 1/4 cup soy sauce
- 1 cup carrots, thinly sliced
- 1 cup green beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- salt & ground black pepper, to taste
- 4 cubes chicken bouillon
- 1 tbsp green onions, chopped
- lemon slices
Soak pancit bihon in warm water in a large bowl or bucket. Drain after 20-30 minutes or until it is tender.
Heat oil in a large wok or stockpot over medium-high heat. Saute onions and garlic, then add chicken. Cook until pale white.
Add water and soy sauce. Cover. Bring to a boil.
Add green beans and carrots. Cook for 15 minutes.
Toss in bouillon, bell pepper, ground black pepper, and salt. Cover and cook for 5 minutes.
Remove cover and taste. Add more seasonings if needed.
Add the bihon. Mix until everything is well blended and all the liquid is absorbed.
Garnish with chopped green onions and drizzle with lemon.