Focused recipe
Chicken Pancit Habhab
This is a version of Filipino chicken noodle stir fry called habhab. It is popular in Quezon province, Philippines.
Filipino Updated 10/30/2019
Ingredients
Measured from the catalog payload.
- 1 lb habhab noodle
- 2 sachet knorr savorrich liquid seasoning
- 1/2 lb boneless chicken breast boiled and shredded
- 1 piece chayote sliced
- 20 pieces snow pea
- 3/4 cup carrot
- 2 bunches baby bok choy chopped
- 1 piece onion chopped
- 4 cloves garlic crushed
- 1/4 cup soy sauce
- 4 cups water
- 6 tablespoons cooking oil
- salt
- ground black pepper
Instructions
9 cooking steps
- Heat 3 tablespoons oil in a cooking pot. Saute chayote for 2 minutes. Add carrot and saute for 30 to 40 seconds. Put the snow peas into the pot. Season with salt and pepper. Add bok choy and cook for 1 minute. Remove the vegetables from the pot and place in a clean bowl. Set aside.
- Heat the remaining oil on the same pot. Saute onion and garlic until onion softens.
- Add shredded chicken. Cook for 1 to 2 minutes.
- Add Knorr SavorRich Chicken Liquid Seasoning. Continue to cook for 1 minute or until the chicken gets completely coated.
- Pour chicken stock (this is the water used to boil the chicken breast. The amount is approximately 4 cups).
- Pour-in soy sauce. Stir. Let the liquid boil.
- Put half of the hab hab noodles into the pot. Let it cook until enough liquid is absorbed. Once the noodles starts to soften, add the remaining noodles. Continue to cook in low heat while tossing once in a while until the liquid is fully absorbed and the noodles becomes soft, but not mushy.
- Season with ground black pepper and put the stir-fried vegetables back into the pot. Toss and cook for 2 minutes.
- Transfer to a serving plate. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Chicken baked chicken, filipino pancit, habhab, noodles Public recipe Revision 1