How to Cook Pancit Canton
Servings: 8 servings
Ingredients
- 1/2 kilo pancit canton noodles
- 20 shrimps shelled and deveined with tails on
- 1 chicken breast deboned
- 3 Tbsps. cornstarch
- 1 Tbsp. patis
- 3 tbsps. cooking oil
- 2 cloves garlic minced
- 1 onion sliced
- 1 tsp. salt
- 1 Tbsp. soy sauce
- 25 pcs sitsaro snow peas
- 1 carrot cut into strips
- 1 cup cabbage shredded
- 2 red and green sweet pepper cut in strips
- 1 stalk celery chopped
- 4 pcs. dried mushroom soaked in water
- 1 egg
- MSG to taste
- pinch of pepper or to taste
Instructions
How to cook pancit canton:
- Blend egg and 2 tablespoons of cornstarch. Coat shrimps with it and set aside.
- Slice chicken breast thinly and sprinkle with 1 tablespoon cornstarch and patis.
- Mix to coat chicken slices evenly and set aside.
- Drain mushrooms. Remove tough stems and slice thinly.
- Sauté garlic, onions in hot oil and add chicken and cook stirring until chicken is firm.
- Add soy sauce, pepper, salt, and broth and bring to a boil. Add sitsaro and mushroom.
- After 2-3 minutes, add carrots, celery and cabbage. Add seasonings.
- Drop coated shrimp in boiling mixture. Lower heat to moderate.
- Add canton noodles and cook until noodle is done, and most of the broth is absorbed.
- Serve hot. Good for 8 persons.