Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make miki?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make miki?),it will help you,my kids.
Answer:
2 small chicken breasts
2 litres chicken and vegetable stock
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g fresh noodles (miki)
5-10 whole peppercorns (approx.)
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste
3 hard-boiled eggs, sliced into 6 sections each
3 heads crushed fried garlic (approx)
2 stalks spring onion, thinly sliced or chopped
calamansi slices
ground black pepper
fish sauce
Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.
Chop one carrot and a quarter of the cabbage. Julienne the rest of the carrots and thinly slice the cabbage.In a pot, cover chicken in stock or plain water. Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.Add chopped carrots and cabbage. Let it boil till chicken is tender.Take out chicken so as not to overcook.Debone and return bones to the stock. Keep it on a low simmer till serving time.In a separate pot, boil around a litre of water.
Drop the fresh noodles and let it come to a rolling boil.
Take out the noodles as soon as tender but still with some resistance or al dente. Wash the noodles in cold or tap water. Drain.In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.Garnish with the toppings and season with the condiments as desired.
Noodles with Bean Sprouts (Pancit Miki)
INGREDIENTS:
1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores) 1 cup vegetable or corn oil (to be used a little at a time) 2 cups dried Chinese mushrooms
1 egg, slightly beaten 1/4 pound lean pork, cut into serving strips 1 tablespoon cornstarch
1 tablespoon patis or salt 1/2 pound bean sprouts 1 tablespoon soy sauce
1/2 cup chicken stock
1 Cook noodles according to package directions. Stir in 1 tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
2 Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
3 Fry the egg and cut into strips. Set aside.
4 Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork stips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.
5 In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving plater. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make miki?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make miki?),it will help you,my kids.
Answer:
2 small chicken breasts
2 litres chicken and vegetable stock
1 small cabbage
3 medium carrots
1 large stalk celery
1 large onion
250 g fresh noodles (miki)
5-10 whole peppercorns (approx.)
3 pcs. cloves
2 laurel leaves (bay leaf)
1 tbsp. oregano
salt to taste
3 hard-boiled eggs, sliced into 6 sections each
3 heads crushed fried garlic (approx)
2 stalks spring onion, thinly sliced or chopped
calamansi slices
ground black pepper
fish sauce
Cooking will be a bit faster if you have chicken or vegetable stock but it is not necessary. Even it is available, the chicken breasts would still have to be parboiled and if it is not, then the water used to boil the chicken can be used as stock.
Chop one carrot and a quarter of the cabbage. Julienne the rest of the carrots and thinly slice the cabbage.In a pot, cover chicken in stock or plain water. Season with half a teaspoon of salt, whole peppercorns, 3 cloves, laurel and oregano.Add chopped carrots and cabbage. Let it boil till chicken is tender.Take out chicken so as not to overcook.Debone and return bones to the stock. Keep it on a low simmer till serving time.In a separate pot, boil around a litre of water.
Drop the fresh noodles and let it come to a rolling boil.
Take out the noodles as soon as tender but still with some resistance or al dente. Wash the noodles in cold or tap water. Drain.In the same pot used to cook the noodles, pour in one or two servings worth of the chicken and vegetable broth, half a cup of the julienned carrots and thinly sliced cabbage.Boil for 2-3 minutes then add the noodles and pieces of chicken. Pour into bowls as soon as it boils.Garnish with the toppings and season with the condiments as desired.
Noodles with Bean Sprouts (Pancit Miki)
INGREDIENTS:
1/2 pound miki or Chinese egg noodles (flat, wide noodles, sold in Oriental food stores) 1 cup vegetable or corn oil (to be used a little at a time) 2 cups dried Chinese mushrooms
1 egg, slightly beaten 1/4 pound lean pork, cut into serving strips 1 tablespoon cornstarch
1 tablespoon patis or salt 1/2 pound bean sprouts 1 tablespoon soy sauce
1/2 cup chicken stock
1 Cook noodles according to package directions. Stir in 1 tablespoon vegetable oil to keep the noodles from sticking together. Set aside.
2 Soak mushrooms in water for about 30 minutes. When they are soft and expanded, drain and slice the mushrooms thin. Set aside.
3 Fry the egg and cut into strips. Set aside.
4 Coat the pork strips with cornstarch and patis or salt. In a medium skillet, heat 2 tablespoons of oil and stir fry the pork stips. Add bean sprouts, mushrooms, soy sauce and chicken stock, stirring occasionally.
5 In another large skillet, heat the rest of the oil. Add the noodles and fry on both sides, turning them once. Drain on absorbent paper. Transfer the noodles to a serving plater. Pour the meat-vegetable mixture on top. Garnish with egg strips. Serve hot.
correctness,It's Non-profit and only for informational purposes.
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