Pancit Guisado (Sautéed Rice Sticks)

Pancit Guisado (Sautéed Rice Sticks) Ingredients:

2 lbs. chicken fryer (whole chicken)
1/4 lb. pork
3 tbsp. oil
2 cloves garlic, minced
1 medium onion, sliced thinly
1 tbsp. patis (fish sauce)
1/4 lb. shrimps, shelled, deveined and halved
1 medium carrot, cut into strips
1-1/2 cups cabbage, shredded
1 lb. bihon (rice vermicelli or rice sticks), soaked in warm water for 15 minutes and drained
1 tsp. salt
1/4 tsp. pepper
2 hard cooked eggs, shelled and quartered
2 green onions, chopped
1 lemon, cut into wedges
1 tbsp. lemon juice
1/4 cup patis, for sawsawan

Preparations:

Cover chicken and pork with water in a pot. Bring to a boil. Lower heat and simmer for 15 minutes. Remove from heat. Save 4 cups of broth.
Remove meat from chicken and slice into thin strips. Cut pork about the same size as chicken meat.
In a large skillet, sauté garlic and onion in hot oil. Add meats and patis and stir-fry for 3 minutes. Add 2 cups of broth, simmer for 10 minutes.
Stir in shrimps and vegetables, bring to a boil. Reduce heat to low and add bihon, salt and pepper. Cook stirring until bihon is tender. Add more broth (a little at a time, so it will not become soggy) if mixture becomes too dry before noodles are done.
Remove from heat and serve. Garnish with wedges of eggs, green onions and lemon wedges. For extra seasoning, mix 1 tbsp. lemon juice with 1/4 cup patis in a small bowl.
Makes 6-8 servings.