This Philippine dish signifies long life, so it is a staple at birthday parties. Pork or shrimp can be substituted for the chicken. MAKE AHEAD: The dish can be made up to 2 days in advance, but it tastes best when served on the day it is made.
6 cubes chicken bouillon
8 cups water
1 can chicken broth (adds taste to chicken)
1 lb boneless, skinless chicken breast
1 lb small raw shrimp (deveined with no tails)
6 cloves garlic
1 TBSP black peppercorns
1 large onion
4-6 celery stalks (thinly sliced, think little boomerangs)
4-6 large carrots (julienned)
1 whole head napa cabbage (chopped)
2 cups sliced mushrooms (optional)
1/3 cup soy sauce
1/4 cup fish sauce (found in the asian isle)
3 packages rice noodles (also found in the asian isle or in asian food stores)
Makes 15-20 servings
1. boil water with peppercorns, 4 whole cloves of garlic, bouillon, chicken broth, and chicken breasts until chicken is tender.
2. cut cooked chicken into chunks, set broth aside.
3. in heated wok, saute 1 clove minced garlic, and 1/2 of the onion. Add chicken and shrimp. Cook until shrimp are pink.
4. Add celery, carrots, mushrooms and cook at high setting in wok until mushrooms are soft.
5. Add napa cabbage, and cook in down in wok until cabbage is soft and the cabbage volume gets smaller.
6. Remove meat and veggie mixture from wok.
7. Saute other half of the onion and 1 clove minced garlic in the wok. Add soy sauce, fish sauce, and 6 cups of chicken broth (set aside). Bring to a boil.
8. Spray rice noodles with water to soften them slightly. Add the noodles to the boiling mixture in the wok. Cover and simmer until the noodles are soft and have absorbed most of the liquid.
Source: Family Recipe
Photo Credit: roboppy