Pancit bihon
- 250 GRAM THIN NOODLES, soaked in water
- 100 GRAM LARGE RAW PRAWNS
- 200 GRAM PORK FILLET in cubes
- 200 GRAM BOK CHOY, cut
- 1 ONION, chopped
- 2 CLOVES GARLIC, mashed
- 100 GRAM GREEN PEAS
- 1 CARROT, in cubes
- 50 GRAM CHORIZO, in cubes
- 1 TBSP HOISIN SAUCE
- 500 GRAM CHICKEN FILLET, in large cubes
- 10 GREEN ONIONS, cut in same size as chicken
- 4 TBSP SOY SAUCE
- 2 TBSP SAKE
- 2 TBSP VINEGAR
- 1 TBSP SUGAR
Shell the prawns, keep the shells and heads. Add 150 gram water to shells and heads, cook 5 minutes and strain the fluid. In the meantime, fry the onions, the carrot and the garlic for 4 minutes, add the pork and fry 5 more minutes. Add the bok choy and the peas and fry 2 minutes. Add the chorizo, the prawn stock and the hoisin sauce and bring to the boil. Add the prawns and cook 2 minutes; finally add the noodles and heat until they are thoroughly hot.
Mix the soy sauce with the sake, the vinegar and the sugar and marinate the chicken two hours in this mixture. Put the chicken cubes on skewers, alternated with a piece of green onion. Put them under the grill for 7 minutes, turn them around and grill 5 minutes more.
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