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


  1. Make barbecue marinade

    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.

  2. Marinate chicken

    Add the meats and marinade for 30 minutes to 1 hour only.

  3. Boil chicken

    In a pot, boil the chicken with the marinade for 30 minutes. Set aside to cool.

  4. Make basting sauce

    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.

  5. Prepare barbecue

    Skewer the meats onto the bamboo skewers.

  6. Grill barbecue

    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.

  7. Saute aromatics for pancit

    In a pan over medium heat, saute the onions, garlic, and chicken barbecue in oil for a few minutes.

  8. Make pancit sauce

    Pour over marinade and bring to a boil. Add chicken broth and simmer for a few minutes. 

  9. Add noodles

    Add pancit canton and stir until softened.

  10. Add vegetables

    Mix in carrots and napa cabbage. Continue cooking until most of the sauce has evaporated.

  11. Toppings

    Mix in spring onions and remove from heat. Place on a platter and top with more spring onions.

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