How to Cook Pancit Chami
Pancit Chami is a saucy, sweet, and savory noodle dish from Lucena City, made with fresh miki noodles, pork, chicken, liver, shrimp, and vegetables, creating a rich and flavorful comfort food.
Servings: 8 servings
Calories: 750kcal
Ingredients
- 1 kilo miki noodles
- 150 grams pork slice into strips
- 150 grams chicken fillet slice into strips
- 150 grams pork liver slice into strips
- 1 Tbsp. onions chopped
- 2 cloves garlic minced
- 3 Tbsp. soy sauce
- 3 Tbsp. sugar
- 1 tsp. chicken powder or chicken cube
- 1 tsp. shrimp powder or shrimp cube
- 1 cup sayote sliced into strips
- 1/2 cup carrots slice into strips
- 1/2 cup cabbage shredded
- 1/2 cup chicharo sliced
- 1/2 cup squidballs halved
- 100 grams shrimps peeled
- 7 cups chicken or pork broth
- 2 pcs red chili peppers minced (optional)
- spring onions or kinchay
- cooking oil
- salt and pepper to taste
Instructions
How to cook Pancit Chami:
- In a wok or deep pan, heat about 1 1/2 tablespoon of oil and saute onion and garlic until fragrant. Next add the pork and saute for a few seconds until it changes its color.
- Add the chicken, pork liver, a dash of pepper and saute for 1 to 2 minutes. Add in the squid balls and shrimp and saute for another minute.
- Pour the broth and soy sauce on the sauteed meat, cover and simmer until the pork is tender, about 15 minutes.
- Then add the chicken and shrimp powder, sugar, chili pepper and stir until the sugar is dissolved. Add the chicharo, sayote, carrots, cabbage and the miki noodles.
- Mix the noodles with the meat and vegetables thoroughly and cover. Simmer for a few minutes until the liquid is almost evaporated.
- Transfer to a serving platter and garnish with spring onions or kinchay. Serve with sliced of kalamansi.