Bam-i (Pancit Bisaya)

Ingredients :

  • 1 (2 lbs.) fryer chicken, cut up
  • 1/2 cup dried tengang daga (black woodear mushroom)
  • 8.8oz sotanghon noodles, soaked in water just to soften a little, drain
  • 2 tbsp. canola oil
  • 3 cloves garlic, crushed
  • 1 onion, sliced
  • patis (fish sauce), salt and pepper, to taste
  • 1 pkg. (14oz) canton noodles
  • 2 tbsp. minced cilantro
  • 1 hard-cooked egg, sliced
(Cooking Charts)

Cooking Procedures :

  1. Boil chicken in enough water to cover.  Simmer until tender.  Cool and shred chicken meat.  Save about 6 cups of chicken broth.
  2. Soak tengang daga in hot water for 15 minutes and then slice.  Set aside.
  3. Sauté garlic and onions in hot oil.  Add sliced tengang daga, 6 cups chicken broth and seasonings.  Bring to a boil.
  4. Stir in canton for 3 minutes and then add sotanghon, shredded chicken meat and cilantro.  Cook for 8-10 minutes.  Check the doneness of the noodles (be sure not to overcooked and it will become soggy).
  5. Garnish with slices of hard-cooked egg.
  6. Makes 8 servings.

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