Ingredients:
1/2 kilo pancit canton
20 shrimps, shelled and deveined with tails on
1 chicken breast, debased
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
1 carrot, cut into strips
1 c. 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
pinch of pepper
How to cook pancit canton:
- Blend egg and 2 tbsp of cornstarch. Coat shrimps with it and set aside. Slice chicken breast thinly and sprinkle with 1 tbsp. 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 absorbed. Serve hot. Good for 8 persons.
[tag]filipino food,pancit canton[/tag]
