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Full Online Book HomeLearning KitchenPoultry - Pancit
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Poultry - Pancit Post by :windermere Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2707

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Poultry - Pancit

1 Tbsp butter or margarine
1 clove garlic, minced
1/4 cup onion, diced
1 stalk celery, sliced
1/4 head cabbage, chopped
4 carrots, peeled & chopped
8 ounces vermicelli
accent seasoning mix to taste
salt/pepper to taste

Boil the chicken in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Save broth meat was cooked in.

Saute garlic and onion in butter till onion is tender. Add meat to pan.

Add some broth and accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage.

Cook for 5 minutes more or until vegetables are tender.

Boil water for the vermicelli. Cook according to package directions then add to mixture in pan.

Add more broth to mixture if neccessary and cook until heated through.

Adjust seasoning to taste.

Other noodles may be used in place of the vermicelli as long as it is thin.

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