![Pancit Canton Recipe Pancit Canton Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_jy4B6vo9kRl1useDO5YFHX2TNdrCTWLgO8asivKt_PWsYAhruXt42W8lHQzxKQ0qDU55SuMJGYgG7kCj32jW9BbBnrc4O6YWtQn_o3nR8PFJOfM1cjTwcf8QZ5xmQPp_IPilDVIcqy9/s640/special-pancit-canton.jpg)
Pancit Canton
A favorite noodle dish to which meat and vegetables are added. Named after the city of Canton, but chances are, you won’t find this dish there.
![kusina ingredients kusina ingredients](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5lBRAsSTSqPnDjU5YbdXHgfiH7J9Ivl69gTsQb6Q2XdttAOa4nGpRdkWm98Zc9FkVz9rzAsk-XhyxzzT38tEax9rguFfPbmLtjeW77918KNEFHeRpt026xKicnxliicaOoBAGXmmhl52/s1600/kusina101+ingredients.png)
- 8 oz (250 g) fresh medium shrimp, peeled and deveined
- 1 egg white
- 1 tablespoon cornstarch
- 1 boneless chicken breast, sliced into thin strips
- 3 tablespoons oil
- 5 cloves garlic, peeled and crushed
- 1 small onion, diced
- 1 tablespoon black wood ear mushrooms, soaked in warm water for 20 minutes to soften, then sliced into thin strips
- 1 tablespoon fish sauce (patis) or soy sauce
- 2 chicken livers, boiled and sliced
- 11/2 cups (375 ml) Chicken Stock or
- 3/4 teaspoon chicken stock granules mixed with 11/2 cups (375 ml) hot water
- 1 small carrot, peeled and thinly sliced
- 1 stick of celery, thinly sliced
- 8 oz (250 g) dried Chinese egg noodles
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- Kalamansi limes or regular limes, halved to serve
- Freshly ground black pepper, to taste
![kusina instructions kusina instructions](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_v4jdSaExtNMuCyZb7PkyYXWLHdMmcotORVDpnJmHCATMu425BkzZOOP4j5SBCtPh_EC6UtSyJ-yleAWXooxhuqEtXm_OUaCJBYcI-Ym1gDtSOds9_y5WbqWv8hQcwxl-0p8ADvHSAwDN/s1600/kusina101+instructions.png)
2 Heat the oil in a wok or saucepan and stir-fry the garlic until golden brown, then stir-fry the onion until translucent. Add the chicken and mushrooms, and stir-fry for a few minutes.
3 Season with the fish sauce and pepper. Add the shrimp and chicken livers, and stir-fry briskly for 2 minutes.
3 Season with the fish sauce and pepper. Add the shrimp and chicken livers, and stir-fry briskly for 2 minutes.
4 Add the stock, increase the heat and bring to a boil. Add the carrot, celery and dried noodles, and cook until the vegetables are done and the noodles are al dente, about 4 minutes. Then thicken the sauce with the cornstarch. Serve on a platter surrounded with lime halves.
Serves 4
Preparation time: 25 mins
Cooking time: 10 mins
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