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Pansit Bihon Guisado

  • 1 pound chicken thighs
  • 3 cups water
  • 1 pkg (8 oz) bihon (rice noodles)
  • 1/3 cup salad oil
  • 2 cloves garlic, minced
  • 1/2 onion, sliced
  • 1/4 pound shrimp, cleaned and cut into 1/2-inch pieces
  • 2 Chinese sausages, sliced diagonally
  • 1 small carrot, slivered
  • 1 stalk celery, thinly sliced
  • 4 cups shredded cabbage
  • 1/3 cup oyster sauce
  • 1/3 cup soy sauce
  • 1 teaspoon pepper
  • 1 green onion, chopped
  • 2 hard-cooked eggs, quartered
  • Lemon wedges
  • Patis (fish sauce, optional, or use soy sauce)

Cook chicken in the water for 20 minutes. Remove chicken and shred, saving broth. Soak bihon in the hot broth until soft; drain. In a skillet, heat oil. Saute garlic, onion, shrimp, sausages for 3 minutes. Add chicken, carrot, celery, and cabbage; stir-fry for 3 more minutes. Add bihon, oyster sauce, soy sauce, and pepper; stir-fry 3 more minutes. Arrange mixture on a large platter; garnish with green onions, eggs, and lemon wedges. Serve with patis. Makes 6 servings.

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