Bam-i (Pancit Bisaya)

(pic:credit to onwer)

Ingredients:

 1 (2 lbs.) chicken, cut

 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

 1 pkg. (14oz) canton noodles

 2 tbsp. minced cilantro

 1 hard-cooked egg, sliced

 patis (fish sauce), salt and pepper, to taste


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 tenderness of the noodles (be sure not to overcooked).

5. Garnish with sliced of hard-boiled egg.