Friday, March 23, 2012

Pancit Canton Recipe


1/2 lb. shrimps
* 1 egg white
* 2 tbsp. cornstarch
* 2 chicken breast, deboned
* 3 tbsp. oil
* 3 cloves garlic, crushed
* 1 onion, chopped
* 2 pcs. chicken liver, cooked and sliced (optional)
patis (fish sauce), salt, pepper and soy sauce, to taste
* 1-1/2 cups chicken broth
* 1 head cauliflower, cut into floweretes
* 1/4 cup snow peas
* 1/3 cup leeks
* 1 small carrot, cut into rounds
* 2 tbsp. cornstarch, dispersed in
* 1/4 cup water
* 1 package canton noodles

Cooking Direction :

  1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast  into strips and coat with cornstarch.  Set aside.
  2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
  3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
  4. Stir in canton noodles and cook until tender.
  5. Makes 4-6 servings.

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