MY UNIQUE VERSION OF PANCIT MIKI-BIHON

For many years, I only followed my unique version of PANCIT MIKI- BIHON. There are many reasons behind.
Family, friends and colleagues love my PANCIT MIKI- BIHON. I always get positive feedback. They say that it is very delicious! They all wish that there will be left over so they can take home. Unfortunately, it was gone too soon.
My PANCIT MIKI- BIHON doesn’t spoil fast. It can last for days and the taste does not change.
My PANCIT MIKI- BIHON is affordable.
My PANCIT MIKI- BIHON became a staple every time we have a celebration at home or in school.
PANCIT MIKI-BIHON is a combination of two noodles: Miki (egg noodles) and Bihon. (long, thin noodles usually made from rice flour or cornstarch). With these noodles are a variety of flavours from meat, assorted fish balls, mushroom and a variety of vegetables cooked in rich chicken broth. No wonder PANCIT MIKI-BIHON is a stand-alone dish served as a main or as a snack.
The video will show you how I cook PANCIT MIKI-BIHON. It has been like this for many years.
The recipe can feed at least 20+ people.
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PANCIT MIKI-BIHON Ingredients:
1 whole chicken carcass
2 pcs Chinese sausage, sliced diagonally
200 g assorted fish balls, sliced diagonally
2 ½ C chicken meat
1head garlic, minced
1 large onion, sliced diagonally
2 stalks celery, sliced diagonally
2 medium carrots, sliced into flowerets and julienned
100 g mushrooms, soaked and sliced
3-4 C chicken stock
Flavourings:
¼ C soy sauce
¼ C oyster sauce
½ t ground black pepper
1 T chicken powder
¼ t Magic Sarap
2 ½ T white sugar