Pancit Bihon (Filipino Rice Vermicelli with Chicken and Vegetables)

Cool. For the Chicken: Fill a 4-quart saucepan halfway using water. Bring to the boil over a high flame. Tip in chicken thighs, return to a boil, partially cover using lid, next lower heat to maintain a simmer. Cook, till chicken is tender and falling away off the bone, around 40 minutes. Move chicken thighs to a rimmed baking tray or platter and keep to one side till cool enough to handle, around 10 minutes using tongs. Strain leftover liquid through a fine sieve set over a big heatproof bowl; keep to one side (you should have around 1 1/2 quarts; 1.4L). Finely shred chicken using two forks; discard skin plus bones once chicken is cool. Keep to one side. For this Pancit Noodles: In a wok, heat oil over a high flame till shimmering. Add garlic and onion and cook, mixing often, till softened and light brown in color, around 2 minutes. Tip in carrots and snow peas and cook, mixing often, till vegetables have brightened in color and are crisp-tender, around 2 minutes. Scrape mix-fried vegetables into a mid-sized heatproof bowl; keep to one side. Add 1 quart (1L) of the set-aside broth to the wok and bring to the boil over a high flame. Add rice noodles, mixing to ensure that noodles are wet. Cook, mixing often, till noodles soften and turn translucent, around 3 minutes; if noodles appear dry, tip in extra stock in 1/4 cup (60ml) increments. Return mix-fried vegetables to wok along using shredded chicken plus blend well. Lower heat to maintain a simmer. Tip in oyster sauce, soy sauce, plus fish sauce, plus mix till sauces are fully incorporated plus noodles are coated in one saucy glaze. Garnish using scallion. Eat at once with calamansi halves (or serve with a little dish of citrus juice alongside; see note).