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Bongga Pancit Canton Recipe
Bongga Pancit Canton
by Lee Kum Kee

This is a favorite Filipino noodle dish that is always served whenever there is company. Ideally, this would be perfect served on a special occasion because it has a ton of ingredients, ranging from chicken, to seafoods, vegetables and a very thick, rich sauce, which feels like eating pancit and chopsuey. Though time consuming, the end result is always delicious



kusina ingredients 

  • 400 grms Pancit Canton Noodles
  • 100 grms Chicken Liver; cubed
  • 100 grms Chicken; boiled and cut into strips
  • 100 grms Shrimps; deveined
  • 100 grms Squid; chopped
  • 100 grms Snow Peas (Sitsaro)
  • 100 grms Chinese Cabbage; sliced
  • 1 cup Chicken broth; from the boiled chicken
  • 1 cup Squid Balls
  • 7 cups Water
  • 20 pcs Quail Eggs
  • 2 pcs Shrimp Broth Cubes
  • 2 pcs Bell Pepper (red and green)
  • 4 tbsp Panda Brand Oyster Sauce
  • 2 tbsp Lee Kum Kee Soy Sauce
  • 2 tbsp Cornstarch; dissolved in 2 tbsp water
  • 1 tsp Lee Kum Kee Sesame Oil
  • ½ tsp Ground Pepper
  • 1 Carrot; cut in flowerettes
  • 5 cloves Garlic; minced
  • 1 Onion; chopped
  • Cooking Oil

kusina instructions
1. Saute onion and garlic in oil. Put in the meat and seafood ingredients.

2. Add the vegetables and oyster sauce and cook for another minute.

3. Add the chicken broth and bring to a boil, then add the quail eggs and half of the cornstarch slurry to thicken the sauce.

4. Remove the meat and the vegetables from the pan, leaving just the sauce.

5. Add the water, shrimp cubes, soy sauce and pepper, and bring to a boil.

6. Stir in the noodles and let it simmer until the sauce is reduced and absorbed by the noodles.

7. Put in the rest of the cornstarch slurry to thicken the sauce, and drizzle with sesame oil.

8. Arrange on a platter and put the meat, vegetables and quail eggs on top.

9. Serve with calamansi slices. Enjoy!


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