Chicken pancit

Pour 1 1/2 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 25 minutes.

Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat and discard the bones. Set aside. Note: do not throw the water yet, we will use it later as chicken broth.

Heat a large pan. Pour-in 2 tablespoons cooking oil.

Let the oil get hot then stir-fry the bell pepper 3 to 4 minutes. Remove from the pan and set aside.

On the same pan, heat the remaining cooking oil. Once the oil becomes hot, saute the onion and garlic.

Pour-in soy sauce, pinch of pepper and 1 cup of chicken stock (this is the water that was used to boil the chicken). Stir and let boil. Cook for 2 minutes more.

Add the pancit canton. Toss the noodles until all the ingredients are well blended. If the noodles is somewhat dry, add a the cup of chicken broth and continue to toss until the liquid is absorbed.

Put-in the stir-fried bell pepper then toss.

Transfer to a serving plate. Serve with lemon or calamansi.
Share and enjoy!

If you want your pancit dry just limit the chicken broth but depends on you