Pancit W/ Shitake Mushrooms, Baby Corn & Oven-Fried Chicken

I did a little bit of twist of how I usually cook PANCIT the other day. Instead of just sautéing the pork, the veggies then adding the seasoning of soy sauce, I baked chicken pieces first then also added tomato paste into the noodles. It’s actually quite good. The acidity from the tomato paste helped enhanced the flavor that usually comes from a lemon juice which I like to add in my pancit before chow down.

INGREDIENTS:
2 chicken quarters, cut up in 8 sm pieces
1 cup of flour
1 sm onion, chopped
3 cloves of garlic, chopped
1 pack of bihon/rice noodles
half a bag of dried shitake mushrooms, soak in water according to the package
can of chopped baby corn, drained
2 tbsp of tomato paste
soy sauce for seasoning
sprinkles of black pepper
3 cups of water
a little bit of oil

Preheat the oven to 355°

Cut up the chicken quarters into small piece. Like this: cut the chicken quarter in half, you’ll get a leg and a thigh. Cut each in the middle so that would give you 4 pieces for each quarter. You have to do this so you’re not gnawing on a big piece of leg or thigh while eating the noodles. But if you prefer it that way though, well, who am I to stop you, right? So, it’s up to you .

Anyhoooo, drench the chicken pieces in flour. Put them in a baking pan and bake it in the over for 35 minutes.

While that’s baking, soak your shitake mushrooms, chopped the onions and garlic. Open the can of baby corn, drain and set aside in a bowl. Open a sm can of tomato paste, scoop out 2 tbsp of it the set aside. Put the rest of the tomato paste in a tightly covered Tupperware then store in the fridge. Use it for some other dishes like Mostaccioli With Spaghetti Meat Sauce for example.

Since the chicken is still baking, might as well clean up the kitchen a bit or load the dishwasher or the washer or dryer. Heck, eat a bag of chips while reading a a couple of chapters of a book or color some cartoon characters with your Toddler. I’m just saying…………..

Once the chicken is cooked, take it out of the oven and let it sit in the pan until it’s time to add them into the noodles.

Heat up your wok, then add oil. Gently swirl the oil around to coat the wok.

Add the onions and garlic to sauté.

Add water, soy sauce, black pepper and tomato paste. Stir it around to incorporate the tomato paste with the liquid. Add the shitake mushrooms too. Cover, then let that boil for a bit.

Add the noodles. Stir to soak the noodles into the water. Turn down the heat into medium, cover the wok and cook until the noodles are soft and the liquid has reduced. Stir occasionally of course.

Stir in the baby corn then the baked chicken. Voila!!

Chopped up scallions for garnish. The lemon wedge served as a garnish here too.

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