Pancit Canton

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This Philippine noodle dish is rich is salty flavor with piece of chicken, pork, shrimp, scallops and mussels, it's a full main course.

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Ingredients

  • 1 whole chicken, hacked into pieces
  • 1 medium-sized onion
  • 2 sticks celery
  • Pepper corns
  • 1 lb. pork, sliced into thin strips
  • 1 C. shrimp, cooked, deveined and unshelled
  • 1 can straw mushrooms
  • 1 can water chestnuts
  • 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julienne strips
  • 1 piece of carrot, julienne
  • A few pieces snow pea pods
  • 1/2 lb. mussels or scallops (optional)
  • Soy sauce to taste
  • Patis (Philippine fish sauce) to taste
  • Salt to taste
  • 2 cloves of garlic, crushed
  • 1 medium sized onion, sliced
  • Ground black pepper, fresh
  • Oil for frying
  • 1 or 2 pkg. pancit canton or 1 pkg. vermicelli or angel hair pasta (see note)
  • 4 or 5 green onions

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Directions

Boil whole chicken in big casserole with onion, celery and peppercorns. Cover with just enough water. When cooked through, remove meat from bone and save the stock.

Heat oil in a pan (or wok if possible). Sautee garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes.

Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft.

Note: If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate.

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