Pancit - 2

Recipe Ingredients

1 lb	454g / 16oz	Chicken
1 lb	454g / 16oz	Pork - fat removed
1 tablespoon	15ml	Butter or margarine
1		Garlic - minced
1/4 cup	15g / 0.5oz	Onion - diced
1		Celery - sliced
1/4		Cabbage - chopped
1		Carrot - peeled and chopped
8 oz	227g	Vermicelli
		Accent seasoning mix - to taste
		Salt and pepper - to taste

Recipe Instructions

Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in.

Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage.

Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli.

Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

Source:
Chef Jason Aufrichtig

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