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Time needed: 1 hour and 30 minutes.
Makes: 4 servings
½ kilo chicken thigh
1 cup soy sauce
1 cup brown sugar
1 can lemon-lime soda
10 pieces calamansi, juiced
3 tablespoons liquid seasoning
Ground black pepper, to taste
1 cup banana ketchup
1 pack pancit canton
3 tablespoons oil
1 piece large red onion, sliced
2 tablespoons garlic, minced
1 cup oyster mushrooms
½ cup carrots, cut into sticks
1 cup Napa cabbage, chopped
1 cup cabbage, chopped
1½ cup chicken broth
1/4 cup spring onions, chopped
Make barbecue. Cut chicken thighs into bite sized pieces, about 1.5 inches per side. Mix soy sauce, brown sugar, lemon-lime soda, calamansi juice, liquid seasoning, and pepper to taste in a bowl.
Add the meats and marinade for 30 minutes to 1 hour only.
In a pot, boil the chicken with the marinade for 30 minutes. Set aside to cool.
Take 1 cup of the cooked marinade and place it in a bowl. Mix with banana ketchup. Set aside this basting sauce. reserve remaining marinade and set aside.
Skewer the meats onto the bamboo skewers.
Heat a griller and oil it up to avoid meats from sticking to it. Place the skewers and baste with prepared basting sauce. Cook each side for about 5 minutes each, constantly basting while grilling. Remove from skewers.
In a pan over medium heat, saute the onions, garlic, and chicken barbecue in oil for a few minutes.
Pour over marinade and bring to a boil. Add chicken broth and simmer for a few minutes.
Add pancit canton and stir until softened.
Mix in carrots and napa cabbage. Continue cooking until most of the sauce has evaporated.
Mix in spring onions and remove from heat. Place on a platter and top with more spring onions.