Pancit Bijon Guisado (Sauteed Rice Sticks)

Course : Seafoods
Serves: 10
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1 pound skinless chicken breasts
1 pound lean pork -- fat trimmed
1/4 cup vegetable oil
3 cloves garlic -- minced
1 medium onion -- thinly sliced
1/2 pound medium shrimp; shelled -- deveined
3 tablespoons soy sauce
1 1/2 tablespoons fish sauce
4 cups Chinese cabbage -- shredded
3 medium carrots -- julienne-2 inch long
1 1/2 cups celery -- thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups broth -- from boiling chicken
1 pound rice sticks -- soaked in hot water 15 minutes then drained
1 bunch scallions -- finely chopped
1 bunch cilantro -- leaves chopped
1 large hard cooked eggs -- garnish
6 medium limes -- cut in wedges

Preparation / Directions:

Bring chicken and pork to boiling in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth. Heat oil in a very large, wide sauté pan. Sauté onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes. If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.

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