"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Panci Recipe

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This recipe for Panci, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mark Hanigan
Added: Sunday, February 15, 2009


1 package of rice sticks
2 cloves garlic (minced)
onion (diced or sliced)
breast of chicken (diced 1 C)
1 carrot (sliced)
1 stick celery (sliced)
1/3 cabbage (diced to inch)
2 cubes chicken bullion
1 cup water
2 tbsp oil
Soy sauce

Soak the rice sticks in water for 5 minutes until they are quite soft. Do not oversoak. Drain.

Preheat pan with oil. Use a non-stick pan, if possible, as the rice sticks tend to stick to the pan).

Saute garlick and onions until golden brown.

Add the chicken to the pan and lightly brown, then add the celery, carrots, and cabbage. Constantly stir while cooking to prevent sticking.

Continue stirring and add the chicken bullion, cup of water, and the drained rice sticks.

Continue stirring and add the other cup of water and soy sauce to taste.

Remove from the pan when noodles are cooked (2-3 min).

Serve hot with lemon and soy sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 min




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