Pancit canton philippines

Pancit Canton (Philippines) recipe

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1/4 kilogram shrimp
1 Tablespoon cornstarch
1 egg white
1 chicken breast
1 Tablespoon cornstarch
1 egg white
2 cloves garlic, crushed
1 onion, chopped
1/4 kilogram lean pork, sliced
5 pieces chicken liver
2 teaspoons salt
2 Tablespoons soy sauce
1-1/2 cups chicken broth
1 carrot in strips
1 head cauliflower, cut into flowerettes
4 cabbage leaves, shredded
1/4 cup chicharo or pea pod
1/2 cup kutsay (napa cabbage)
2 Tablespoons corn starch, mixed in 1/4 cup water
1 package pancit canton (dried Chinese noodles)

Peel shrimp leaving tail; devein. Coat with cornstarch and egg white. Set aside. Slice chicken breast; coat with corn starch. Saute garlic, onion, pork, chicken liver, shrimp, and chicken meat. Season with salt, Aji-no-moto, and soy sauce. Pour broth and bring to a boil. Add all vegetables. Thicken with dispersed cornstarch. Stir canton and cook 10 minutes.

Tags: recipe, Pancit canton philippines, cooking, diy