Pancit Canton
by Chef's Classics
INGREDIENTS:
½ kilo dried canton noodles
¼ kilo chicken breast
¼ kilo shrimp, peeled and deveined
¼ kilo chicken liver
½ cup celery, sliced
½ cup green and red bell pepper, julienned
½ cup soy sauce
1 cup snow peas
2 cups chicken broth
1 pc carrot, julienned
1 pc cabbage, shredded
2 tbsp of oyster sauce
2 tbsp cooking oil
4 cloves garlic, minced
1 onion, chopped
Salt and pepper to taste
INSTRUCTIONS:
1. In a Chef’s Classics Caper Wok, pour two cups water and add chicken. Bring it to a boil and cook until tender. Set aside the liquid as chicken broth.
2. Shred the chicken and set aside.
3. Over medium heat, sauté the garlic and onions.
4. Cook chicken liver and shrimp for two minutes.
5. Add the celery, bell pepper, snow peas, carrots and cabbage. Let it cook for two minutes and transfer to a plate. Set aside.
6. In the same wok, add the soy sauce and chicken broth. Bring it to a boil.
7. Add the dried noodles. Gently toss until the noodles absorb the liquid.
8. Mix in the vegetables and season with salt and pepper. Remove from heat.
9. Garnish with green onions and calamansi. Serve to your guests!
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