• 1 lb. chicken breasts or cut-up chicken (remove excess skin)
  • 2 ½ c water
  • dash of salt and dash of pepper
  • 1 chicken bouillon cube
  • 2 Tbsp. canola oil
  • 2 garlic cloves, crushed
  • 1 medium onion, finely sliced
  • 4 c. green cabbage, shredded
  • 2 c. carrots, sliced into thin strips
  • 1 medium red bell pepper, sliced into thin strips
  • 1 tsp. lite soy sauce
  • 1 tsp. patis (fish sauce seasoning - Philippine brand names include”Rufina and Truphil”;
  • Thail brand is “Squid”)
  • 2 pkg. pancit bihon (8 oz each - Philippine rice sticks or noodles which are white; it is brands include Newton or UFC brand) Soak the noodles in lukewarm water for 5 minutes, drain and cut into 4-inch lengths.

  • 2 tbsp. lite soy sauce

  • 1 tbsp. patis

  • 2 hard-boiled egg, sliced

  • 1 lemon sliced

    Boil chicken in 2½ c water (seasoned with dash of salt and dash of pepper) for about 15 minutes. Flake or slice the chicken into small pieces and set aside. Save the chicken broth and add 1 chicken bouillon cube, crushed. Put aside.


    In a skillet, sauté garlic and onion in canola oil. Add carrot strips, shredded cabbage, and sliced red bell pepper. Stir-fry for about 3 minutes. Add the flaked chicken and season with 1 tsp. lite soy sauce and 1 tsp. patis. Stir-fry all for additional 2 minutes. Remove chicken and veggie mixture and set aside.


    To the skillet, add 1½ c of chicken broth. Add the rice sticks/noodles and cook over low heat for about 5 minutes, constantly stirring. Add three-fourths of the chicken and veggie mixture, reserving one-fourth for the garnish.


    If the mixture dries up, add more of the remaining chicken broth (a little at a time). Add 2 tbsp of lite soy sauce and 1 tbsp of patis. Continue stirring the mixture.


    Transfer to a serving platter. Garnish the top with the remaining chicken and veggie mixture, sliced boiled eggs and lemon slices. Serves 12. Visit your local Asian grocery stores for ingredients.