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Pancit Canton Bihon
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Pancit Canton Bihon Recipe: Flavorful and Non-Mushy Filipino Noodles

A flavorful Pancit Canton Bihon made with chicken breast, chicken liver, pancit canton, bihon, and colorful vegetables. The noodles are cooked directly in a seasoned chicken broth, giving them plenty of flavor while helping keep the pancit from becoming soggy. Perfect for birthdays, celebrations, merienda, lunch, dinner, or family gatherings.
Author Onyok Kokok

Ingredients

For the chicken and broth

  • 2 pcs chicken breast 400 grams each, total 800 grams
  • 3 liters water

For the vegetables

  • 1 small cabbage chopped
  • 1 large carrot julienned
  • 2 medium bell peppers julienned
  • 1 stalk celery chopped, optional
  • 2 medium red onions chopped
  • 1/2 cup garlic minced

For the seasoning

  • 6 tbsp soy sauce adjust to your preference
  • 1/3 cup oyster sauce
  • 2 chicken cubes
  • 3-4 tbsp cooking oil
  • Liquid seasoning as needed
  • 1 1/2 tsp ground black pepper

For the noodles

  • 3 packs pancit canton 240 grams each, total 720 grams
  • 125 grams bihon

For serving

  • Calamansi juice

Instructions

Boil the chicken

  • Place the chicken breasts in a pot with 3 liters of water. Bring to a boil and cook for about 10 minutes.
  • Remove the chicken from the pot and allow it to cool enough to handle. Shred the chicken and set aside.
  • Keep the water used to boil the chicken because this will become the flavorful broth for the pancit.

Sauté the garlic and onion

  • Heat a large pan over medium heat and add 3 to 4 tablespoons of cooking oil.
  • Once the oil is hot, add the minced garlic. Cook until aromatic and lightly browned.
  • Add the chopped red onions and cook until translucent.

Add the chicken and liver

  • Add the shredded chicken and chicken liver.
  • Sangkutsahin for about 2 to 3 minutes to cook the liver and help reduce its strong smell.

Season the chicken and liver

  • Add the chicken cubes and cook for about 2 minutes.
  • Add liquid seasoning, using enough to coat the chicken and liver.
  • Add the soy sauce and mix everything well.

Add the vegetables and oyster sauce

  • Increase the heat to high.
  • Add the julienned carrots, oyster sauce, chopped celery, cabbage, and bell peppers.
  • Stir and cook for about 1 minute.

Add the chicken broth

  • Pour the water used to boil the chicken into the pan.
  • Bring it to a boil and continue boiling for about 1 minute.

Remove the chicken, liver, and vegetables

  • Using a strainer, remove the chicken, chicken liver, and vegetables from the pan.
  • At this point, only the seasoned liquid should remain in the pan.

Add the black pepper

  • Add 1 1/2 teaspoons of ground black pepper to the seasoned broth.

Cook the bihon and pancit canton

  • Add the 125 grams of bihon and the 3 packs of pancit canton.
  • Mix continuously until the noodles are cooked and most of the liquid has been absorbed. Depending on the brand of pancit canton and bihon, you may need to add a little hot water. Add only a small amount at a time as needed.
  • Taste during this step. Add more soy sauce only if needed.

Add half of the vegetables

  • Put half of the cooked vegetables back into the Pancit Canton Bihon.
  • Mix thoroughly so the vegetables are distributed throughout the noodles.

Serve

  • Transfer the pancit to a serving dish.
  • Arrange the remaining vegetables on top.
  • Serve with calamansi juice for that fresh citrus flavor.