->Pansit 05 <-

1 lb chicken thighs

3 cups water

1 pkg (8 oz) bihon (rice noodles)

1/3 cup salad oil

2 cloves garlic, minced

1/2 onion, sliced

1/4 lb shrimp, cleaned and cut into 1/2-inch pieces

2 Chinese sausages, sliced diagonally

1 small carrot, slivered

1 stalk celery, thinly sliced

4 cups shredded cabbage

1/3 cup oyster sauce

1/3 cup soy sauce

1 teaspoon pepper

1 green onion, chopped

2 hard-cooked eggs, quartered

Lemon wedges

Patis (fish sauce, optional, or use soy sauce)

Cook chicken in the water for 20 minutes. Remove chicken and shred,

saving broth. Soak bihon in the hot broth until soft; drain. In

a skillet, heat oil. Saute garlic, onion, shrimp, sausages for 3

minutes.

Add chicken, carrot, celery, and cabbage; stir-fry for 3 more

minutes. Add bihon, oyster sauce, soy sauce, and pepper; stir-fry

3 more minutes. Arrange mixture on a large platter; garnish with

green onions, eggs, and lemon wedges. Serve with patis. Makes 6

servings.