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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lolo's PANCIT BIHON OR CANTON Recipe

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This recipe for Lolo's PANCIT BIHON OR CANTON, by , is from The Gilera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lolo

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS

1. I PackAGE OF THAI NOODLES OR CANTON NOODLES

2. LBS CHICKEN BREAST Or THIGH (SKIN LES/B0nELESS at in THW

3. I cup Soy SAUCE

4.CABBAGE, SHREDDED.

5. 2 MEDIUM SIZE CARRots cuT IN THIN SLICES.

6. 3 GREEN ONIONS CHOP IN INCH PIECES.

7. 2-3 CANS OF CHICKEN Stock

8. BLACK PEPPER AND SALT TO TASTE


Directions:
Directions:
Cooking DIRECTIONS

1. UN WRAP THAI NOODLES AND PLACE IN A LARGE BOWL. COVER WITH WARM WATER UNTIL SOFT, THEN CUT IT INTO 4 NICH LENGTH. SET ASIDE.

2. IN THE SAME SKILLET, ADD SOME VEGETABLE OIL. On MedIUM HEAT ADD THE CHICKEN AND Cook For About 15 MINUTES UNTIL No More Pink COLOR SHOWS, SEASON WITH SALT AND PEPPER TO TASTE, AND SET IT ASIDE. (ADD THE SOy SAUCE IN STEP 2 ALSO)

3. IN THE SAME SKILLET, USE SOME VEGETABLE OIL TO SAUTE THE CABBAGE AND CARROTS UNTIL TENDER, Mix ALL THE INGREDIENTS AND MIX THOROUGHLY ADDING THE CHICKEN STOCK GRADUALY UNTIL THE DESIRED CONSISTENCY IS REACH. Cook FoR ANOTHER 10-15 MINUTES. ADD THE GREEN ONIONS BEFORE IT IS COMPLETELY cook AND READY TO SERVE.

Note: you CAN ALSO SHRIMP, BEEF OR PORk HEAT IN PLACE Of CHICKEN

Personal Notes:
Personal Notes:
I copied and pasted this recipe directly from Lolo's hand written note.

 

 

 

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