Pancit Canton with shrimps, chicken, liver and chinese sausage
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Pancit Canton

This pancit canton recipe has all the required shrimp, meat and vegetables plus a lot of other good stuff that makes it more special.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch, Main Course, Side Dish
Cuisine: Filipino
Keyword: pancit canton
Servings: 4
Author: Bebs

Ingredients

  • 2 tablespoons oil
  • 12 pieces squid balls - (optional) cut into halves
  • 2 cloves garlic - minced
  • 1 medium onion - chopped
  • 100 grams (3 pieces) chicken liver - (optional) cut into small pieces
  • 150 grams chicken breast fillet - cut into small pieces
  • 10 pieces shrimps - (optional) shells and head removed
  • 1 piece chinese sausage - (optional) sliced diagonally
  • 1 big carrot - julienned
  • 1 big bell pepper - julienned
  • 1 cup snow peas (chicharo) - ends trimmed
  • 1 stalk celery or parsley - (optional) chopped
  • 1/2 small cabbage - cut into 8 parts
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 cup chicken broth - see Note 1
  • 1/2 - 1 teaspoon ground pepper
  • 1 tablespoon cornstarch
  • 1- 1 1/2 cup water
  • 250 grams pancit canton noodles
  • salt as needed

Instructions

  • In a wok or large skillet, heat oil over medium heat. Fry the squid balls until cooked and lightly browned. Remove from oil and set aside.
  • On the same oil, saute garlic and onion until limp and aromatic.  
  • Add chicken meat and cook until no longer pink. Add the chicken liver and cook until almost done. Add shrimps and cook until no longer pink. Toss in the Chinese sausage slices and cook for half a minute.
  • Lower heat to low. Pour in soy sauce and oyster sauce and stir until well blended. Add the carrots, bell pepper, and snow peas and celery and mix. Cook for about a minute.
  • Turn up the heat to high and pour in chicken broth and bring to a simmer. Once it simmers, stir in cabbage and cook for a few seconds. 
  • Using a slotted spoon, remove and transfer all the solid ingredients in a bowl leaving only the liquids in the wok. Lower heat to medium. (See Note 2)
  • Add ground pepper to the liquids. Dissolve the cornstarch in 1 cup of water and add this to the wok and bring to simmer. 
  • Add the noodles and slowly and gently try to push it down to the liquid so it can seep in the flavor. Stir from time until the noodles are almost cooked. You may need to add more water if it dries up and the 
  • Add back the meat and vegetables and the squid balls. Season with salt as needed. Stir several times to combine and then turn off the heat. 

Notes

Note 1 - If you do not have chicken broth, just dissolve 1 chicken broth cube in 1 cup of hot water.
Note 2 - To avoid mushy and limp veggies, just cook them halfway through. It will go on cooking while still hot even after removing them from the wok. Remember that it will also be returned at the last part of cooking.
Note 3 - The pancit canton should be a little saucy once cooked as the noodles will keep on soaking up the liquids even after cooking.