How to Cook Pancit Chami
Pancit Chami is a Filipino noodle dish that combines fresh miki noodles with a savory medley of pork, chicken, liver, shrimp, and vegetables, all seasoned to perfection with a sweet and spicy flavor profile, offering a delightful taste of Lucena City's culinary heritage.
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
- spring onions or kinchay
- cooking oil
- 2 pcs red chili peppers minced (optional)
- 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.
Notes
Cooking Tips for Pancit Chami Recipe:
- Fresh Noodles are Key: When making Pancit Chami, always prioritize using fresh miki noodles to ensure the best texture and flavor. Fresh noodles absorb the sauce more effectively and deliver a superior taste compared to older, dried alternatives.
- Balancing Sweet and Spicy: Achieving the perfect balance between sweetness and spiciness is crucial for an authentic Pancit Chami. Adjust the sugar and chili pepper levels to suit your taste preferences, keeping in mind that the dish should have a delightful blend of both flavors.
- Don't Overcook the Noodles: To prevent the miki noodles from becoming mushy, avoid overcooking them. Once the noodles are added to the pan, simmer them for just a few minutes until they are heated through and have absorbed the flavors of the sauce and ingredients. Overcooking can lead to a less appealing texture.