Pancit Mami (Miki noodles in broth)

Name: Pancit Mami (Miki noodles in broth)
Cuisine: American
Ingredients: 3 each chicken breasts (boneless); 4 clove garlic (finely chopped); 1 medium red onion (chopped); 1 each celery stick (chopped); 1 each spring onion stalk (white parts finely chopped; green top sliced finely); 1 oil fr frying; 3 cup chicken stock; 3 cup poaching liquid from boiling chix; 2 each fresh chillies (chopped)*Optional

krisfig88 @cook_3515217

yum!!!pls try!!!

krisfig88 @cook_3515217

yum!!!pls try!!!

Saved

Ingredients

3 eachchicken breasts (boneless)
4 clovegarlic (finely chopped)
1 mediumred onion (chopped)
1 eachcelery stick (chopped)
1 eachspring onion stalk (white parts finely chopped; green top sliced finely)
1oil fr frying
3 cupchicken stock
3 cuppoaching liquid from boiling chix
2 eachfresh chillies (chopped)*Optional

Saved

Steps

1

Boil chicken in salted water (3 cups water).Cook until tender.
2

Chop all vegetables and set aside until needed.When chicken is cooked remove from poaching liquid (keep liquid for stock).Let cool.
3

When chicken is cooled, break apart and shred.In large stock pot: heat oil and saute all vegetables except chopped green top of spring onion.
4

Add in chicken (*Optional: and chilli) and saute. Pour in poaching liquid and stir over high heat.Add chicken stock and lover heat to medium-high to simmer.Cover with lid and cook until flavours meld.
5

Adjust seasoning and serve by placing miki into hot stock and stirring until noodles are cooked or by placing noodles on individual bowls and pouring hot stock over it to cook.
6

Finish by sprinkling remaining spring onions on top.