Chicken Pancit Sotanghon Guisado Recipe

Preparation:

1. Cut the chicken into bite-sized pieces, preferably boneless.

2. Peel, mince, slice, strip, and chop the vegetables and the spices.

Cooking:

1. Heat cooking oil in a large pan or wok over medium heat. Add the sliced onion and minced garlic, then saute for a minute or until aromatic.

2. Add the chicken and saute with the spices. Allow the chicken to cook for at least 3 minutes; stirring is required.

3. Add ground black pepper and stir then add annatto powder and continue to stir.

4. Stir in soy sauce and oyster sauce, then pour in water and add the chicken cube bouillon.

5. Cover and let it boil. Set the heat to low and simmer for 10 minutes. Then add the carrot and bell pepper, stir, and cook for 2 minutes.

6. Add the drained sotanghon noodles, stir to combine, and keep cooking over low heat for 8 to 10 minutes. It depends on the quality of the noodles.

   Note: Add water as needed.

7. Add the cabbage slices and stir to combine. Cover again and allow the vegetables to cook for 2 minutes.

8. Drizzle or spray some olive oil into the sotanghon and stir gently to combine. Add chopped green onion and quick stir to combine.

   Note: Adjust the taste before serving. Add soy sauce if necessary.

9. Turn off the heat, and then transfer to a serving plate.

10. Serve hot with a plate of steaming rice or bread slices.
    Share and enjoy the food. Happy cooking!