This is a great recipe for using a leftover rotisserie chicken. If your family is like mine, we go for the white meat on the chicken and leave the dark meat for another day. For this recipe, I boil the leftover garlic and herb rotisserie chicken to create a rich chicken broth and then remove the dark meat to add to the noodles at the end. This pancit is easy, delicious, and cheap. My kind of meal!
Leftover Rotisserie Chicken
5 cups of Chicken Broth (made from rotisserie chicken)
1 TBsp Vegetable Oil
1 small onion, chopped
2 medium carrots, peeled and diced
2 cups cabbage, rinsed and chopped
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
2 TBsp soy sauce (if making recipe GF, be sure you use the gluten-free version)
1 TBsp fish sauce
Rice Sticks (Maifun) 7 oz package
Place leftover rotisserie chicken carcass and juices in a soup pot. Add enough water to cover. Boil for approximately 30 minutes, or until a nice broth forms.
Reserve 5 cups of broth for this recipe and either toss or save the rest for another meal.
Set the chicken carcass aside to cool.
While the chicken is cooling, heat 1 TBsp of vegetable oil in a large saucepan over medium heat.
Add the onion and carrots and saute for about 5 minutes or until onions began to turn translucent.
Add the cabbage, salt, garlic powder, and pepper to saucepan and saute another minute.
Cover the vegetables with the chicken broth and bring to a boil.
Once the broth boils, add the soy sauce, fish sauce and rice sticks to the saucepan. Reduce heat so that the broth doesn't boil over.
Cover the saucepan, but put the lid on in at a bit of an angle. (This allows excess steam to vent and the liquid to reduce.)
Cook for 10 minutes or until the noodles are done.
While the noodles are cooking, remove the meat from the rotisserie chicken.
Once the noodles have cooked, stir in the chicken and serve.