YummyJune 9, 2006 at 5:06 pm | Posted in Cooking | 1 Comment
There's a scene in "It's a Wonderful Life" in which George and Mary are riding away from their wedding excitedly talking about their honeymoon plans:
"You know what we're going to do? We're going to shoot the works. A whole week in New York. A whole week in Bermuda. The highest hotels, the oldest champagne, the richest caviar, the hottest music, and the prettiest wife!"
I always think about that last sentence when I cook pancit (pronounced "pahn-SIT"), a Filipino noodle dish. It's a dish of superlatives: The longest prep time, the most tedious chopping, the biggest & unwieldiest pans, the messiest kitchen. On the GOOD side of the "most-est" spectrum, it's my very favorite Filipino food and the one that my husband Ryan's family requests most often for potlucks. I'm making it for Ryan's twin cousins' graduation party. The recipe follows. [Dad, feel free to comment if you think I missed something.]
CHICKEN, STOCK, AND NOODLES
- 4 chicken leg quarters or one whole chicken
- 1 onion, quartered
- 2 celery stalks
- 3 cloves garlic, smashed
- 1 t. salt you don’t need a lot because of all the soy sauce later
- ½ t. black pepper
- 5 links Chinese sausage (optional)
- 16 oz. bihon noodles (rice sticks)
- Place chicken in an 8 qt. pot with onion, celery , garlic, salt, black pepper, Chinese sausage, and enough water to cover. Bring to boil.
- After 15 min., remove from heat. Let sit an additional 10 min.
- Remove chicken from pot, and strain and reserve stock.
I always just (c a r e f u l l y) pour everything directly into our big roasting pan, into which I've placed the bihon, with a colander on top. The colander strains the meat and veggies out.
- Soak the noodles in the reserved stock until softened, at least 15 min.
- When chicken is cool enough to handle, shred or cut into bite-size pieces and cut sausage into ¼" slices.
PORK & VEGETABLES
- 1 T. oil
- 1 small onion, diced
- 2 carrots, matchstick cut
- 2 stalks celery, chopped
- 1-2 cloves garlic, minced
- ½ head cabbage, shredded
- 1 T. oil
- 2 pork chops, sliced in ¼" slices
- 1 T. soy sauce
- ¼ – ½ c. soy sauce, to taste
You can do this while the noodles are soaking.
- Heat oil in large skillet over medium-high heat. Sauté diced onion until just starting to brown,
- then add other vegetables and sauté until still crisp.
- Remove vegetables and wipe skillet clean.
- Season pork chops with 1 Tbs. soy sauce and sauté in oil over medium-high heat until cooked, but still tender, about 5-6 min.
- lemon wedges
- yet more soy sauce
- When noodles are softened, drain excess stock and place in huge skillet, wok, or Dutch oven with chicken, pork, and soy sauce. Heat through over medium-low heat, stirring often. Be careful not to scorch. Stir in vegetables.
- Serve with lemon wedges and soy sauce.