Filipino food is one of those foods that I learned to love and enjoy later in life. It wasn’t until I went to boot camp in Great Lakes (in February it was miserably cold!) Finished my time in Meridian, Mississippi and got stationed in Bremerton, Washington. That was my first duty station and my introduction into Filipino food, it’s been an obsession ever since!
At every command picnic we went to (In the military it’s a little thing called “Mandatory Fun”) This dish as well as Lumpia (a Filipino eggroll) was on every single picnic table. It’s something that is so simple, yet when done right it hits every single spot. I really encourage you guys to use all of the ingredients here and make this dish your own!
- 5 Chicken thigh, skin on bone in
- 3 Cloves garlic
- 2 Onions
- 1 Celery Stalk with leaves
- 1 Carrot
- 5 green onions
- 2 Bay Leaves
- 2 Fresh sprigs of thyme
- ¼ cup soy sauce
- ¼ cup white wine
- 1 teaspoon sesame oil
Slice all the vegetables into large chucks, doesn’t have to be perfect.
Start off in a pot big enough to hold all listed above ingredients. Add enough oil to the bottom of your pot to cover the bottom and sear off your chicken. You’re looking for a golden brown color on the skin on both sides. Remove from the pot. After the chicken comes out season with salt and pepper. Add in all of your vegetables and begin to sweat down. Add your white wine to the pot and deglaze the pan. Reduce the liquid by half and then add your chicken back to the pot. Add the rest of the listed ingredients above and cover with water. Bring to a boil and then reduce the heat to a simmer. Cook until your chicken is done, you can tell your chicken is done by inserting a fork into the meat and twisting. If the meat comes away from the bone your chicken is done.
Allow to cool completely and then shred and reserve.
- Shredded Chicken
- 2 Stalks celery, thinly sliced
- 2 onions, thinly sliced
- 2 carrots, julienne (matchsticks)
- 1 bunch green onions, sliced thin on a bias
- 3 cups unsalted chicken stock
- ¼ cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 ¼ tablespoons fish sauce
- 1 ½ teaspoon sesame oil
- 1 pack of bihon rice noodles
- 1 lemon sliced
- salt and white pepper to taste
Start off in a pot sautéing down the vegetables listed above. Add your shredded chicken and chicken stock. Bring up to a boil and reduce the heat to a simmer. Add your pack of rice noodles, cover and kill the heat. The rice noodles will absorb all of the liquid, and all of the liquid will be gone from the pot. It should take you about 10 minutes for the liquid to be all absorbed. Mix and serve immediately, garnish with green onions sliced thin and on a bias. And serve with a lemon slice to be squeezed over it.