Philippines Main Dish
1 whole chicken, cut into quarters,
boiled in a big casserole at medium heat with
one medium sized onion cut in half, 2 sticks of celery, and pepper
Add enough water to cover chicken,
and cook until the meat begins to fall
off the bone. Let cool and remove meat from bone, save the stock.
1 lb pork, sliced into thin strips
1 cup shrimp, cooked, de-veined and
1 can straw mushrooms
1 can water chestnuts
1/2 head of cabbage, sliced into 1/2
1 large size carrot, cut into strips
a few pieces of Chinese peas
soy sauce to taste
salt to taste
ground black pepper to taste
2 cloves of garlic, crushed
1 medium sized onion, sliced
1 package of canton (or 2 pkgs.
vermicelli angel hair pasta)
4-5 green onion leaves
1 lemon, sliced
In a medium size sauce pan boil some
Add canton (or unseasoned angel hair
pasta) to boiling water until slightly cooked.
Heat oil in a large frying pan (a wok if
you have one). Sautee garlic and onion. Add pork and chicken. Cook until
pork turns brown.
Add about a cup of the chicken stock.
Boil for 3 minutes. Add salt, soy sauce,
black pepper, to taste. Add shrimps, mushrooms, carrots, peas,
chestnuts, cabbage. Stir gently with a big fork.
Simmer for another 3-5 minutes covered.
Add slightly cooked canton.
Mix thoroughly but gently until canton is
completely cooked. Remove from the stove.
Garnish with sliced green onions and
Serve with lemon juice and soy sauce.