The Secret TO Make Simple Pancit Bihon Guisado Recipe

Ingredients

• 2 pcs Carrots (medium size, sliced into strips)
• 2 pcs Onion (chopped)
• 1 head Garlic (peeled and minced)
• 600 g Chicken Thigh Fillet (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Salt
• ½ tsp Ground Black Pepper
• 6 Tbsp Soy Sauce (light or regular)
• 6 Tbsp Oyster Sauce
• 4 pcs Chicken Liver (sliced small; optional but recommended)
• 7 cups Hot Water (just boiled)
• 500 g Bihon Noodles (thin rice vermicelli, do not pre‑soak)
• 1 cup Cabbage (shredded, green part only)
• 2 Tbsp Vegetable Oil (for pan‑frying carrots and sautéing aromatics)

Instructions

1. Prepare Vegetables and Chicken

   Slice the carrots into thin strips, chop the onions, mince the garlic, cut chicken thigh into bite‑size pieces, slice the chicken liver, and shred the cabbage.

   Time: PT10M

2. Pan‑Fry Carrots

   Heat 1 Tbsp oil in the skillet over medium flame. Add carrot strips and stir‑fry until lightly toasted, about 5 minutes.

   Time: PT5M

   Temperature: medium flame

3. Sauté Aromatics

   Add remaining oil, then the chopped onions. Saute on high flame for 20 seconds, add the minced garlic and continue for another 10 seconds.

   Time: PT30S

   Temperature: high flame

4. Cook Chicken and Render Fat

   Add the chicken thigh pieces to the pan. Stir‑fry until the fat renders and the meat is lightly browned, about 4 minutes.

   Time: PT4M

   Temperature: medium-high flame

5. Season and Reduce Sauce

   Stir in 1 tsp salt, ½ tsp ground black pepper, 6 Tbsp soy sauce, and 6 Tbsp oyster sauce. Increase to high flame and reduce the mixture until it thickens slightly, about 2 minutes.

   Time: PT2M

   Temperature: high flame

6. Add Chicken Liver (Optional)

   Add the sliced chicken liver and continue reducing the sauce on high flame for another 2 minutes.

   Time: PT2M

   Temperature: high flame

7. Create Broth

   Pour in 7 cups of hot water, stir, and bring to a gentle boil. Let it simmer for 5 minutes to meld flavors.

   Time: PT5M

   Temperature: medium flame

8. Separate Meat from Broth

   Using a strainer, remove the chicken pieces, liver, and aromatics, reserving the broth in the skillet.

   Time: PT1M

9. Cook Bihon Noodles in Broth

   Add 500 g bihon noodles directly into the broth. Set flame to low‑medium and let the noodles absorb the liquid, stirring occasionally. If the broth is absorbed too quickly, add a little of the reserved broth back.

   Time: PT8M

   Temperature: low-medium flame

10. Combine All Components

    Turn off the heat. Add the pan‑fried carrots, the set‑aside chicken (and liver), and the shredded cabbage. Toss thoroughly; the residual heat will wilt the cabbage while keeping it crunchy.

    Time: PT2M

11. Serve

    Transfer the noodle stir‑fry to a serving platter or bowls. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

62 g

Fat

10 g

Fiber

4 g

Ingredient Substitutions

• Instead of Carrots: Daikon radish, sweet potato (julienned)
• Instead of Onion: shallots, green onions (white part)
• Instead of Garlic: garlic paste, garlic powder (1 tsp)
• Instead of Chicken Thigh Fillet: chicken breast, pork tenderloin
• Instead of Salt: sea salt, kosher salt (1 tsp)
• Instead of Ground Black Pepper: white pepper, ground cayenne (pinch)
• Instead of Soy Sauce: tamari, coconut aminos (1 tbsp)
• Instead of Oyster Sauce: hoisin sauce (1 tbsp), mushroom soy sauce
• Instead of Chicken Liver: pork liver, omit for milder flavor
• Instead of Hot Water: chicken broth (low‑sodium)
• Instead of Bihon Noodles: rice stick noodles, glass noodles
• Instead of Cabbage: bok choy, napa cabbage
• Instead of Vegetable Oil: canola oil, peanut oil

Equipment Needed

• Large Skillet or Wok
• Stove
• Strainer or Sieve
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Wooden Spoon or Spatula

Critical Steps — Do Not Skip

• Pan‑fry carrots until lightly toasted to develop flavor.
• Render chicken fat before adding sauces.
• Reduce soy and oyster sauce to concentrate flavor.
• Cook bihon noodles directly in the seasoned broth without pre‑soaking.

Chef Tips from the Video

• For extra depth, add a splash of fish sauce or a pinch of sugar to the broth.
• Toast the carrots until they develop a slight caramelization for a richer flavor.
• If you like spice, stir in ½ tsp chili flakes with the aromatics.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat with a splash of water.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soy‑oyster broth ahead of time and refrigerate; reheat before adding noodles.
• Chop all vegetables and store in sealed bags for up to 24 hours.

Frequently Asked Questions