Bam-I Recipe

Pancit canton and sotanghon guisado with chicken, shrimp, and pork.

Recipe by Vanjo Merano on December 24, 2021

Prep time: PT10M

Cook time: PT40M

Total time: PT50M

Rating

5 stars (1 reviews)

filipino pancit, pancit canton, pancit guisado, pancit sotanghon

1/2 lb pork (sliced)
1/2 lb chicken (boiled and shredded)
4 pieces Chinese sausage (sliced)
1 lb shrimp (shelled and heads removed)
8 ounces flour sticks (pancit canton noodles)
4 to 6 ounces rice noodles (sotanghon soaked in water)
1 1/2 to 2 cups chicken stock
3 cups cabbage (chopped)
3/4 cup carrots (julienned)
1/2 cup dried wood ear (soaked in water and chopped (also known as tenga ng daga))
1 medium onion (diced)
1/4 cup parsley (cleaned and chopped)
1/2 cup shrimp juice (derived by pounding the head of the shrimp)
1/2 cup soy sauce
1 piece chicken cube or bouillon
1 tablespoon garlic (minced)
Salt and ground black pepper to taste
2 to 3 tablespoons cooking oil

Heat a cooking pot then pour-in cooking oil.
Sauté garlic and onions then add the sliced pork and cook for 3 minutes.
Put-in the Chinese sausage and shredded chicken and cook for 3 to 5 minutes.
Add soy sauce, shrimp juice, salt, ground black pepper, chicken bouillon, and chicken stock then let boil. Simmer for 5 to 8 minutes.
Put the shrimps, cabbage, carrots, and wood ears in then cook for 2 minutes.
Add the soaked noodles then stir. Cook for a minute.
Put-in the flour sticks then stir well. Cook for 3 minutes or until the liquid is gone.
Top with green onions and place calamansi on the side.
Serve hot. Share and enjoy! Mangaon na Ta!