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Pancit - Pancit Canton
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  • 1 lb (.5 kg). pancit canton (found in Chinese markets)
  • 20 shrimps, shelled and deveined with tails on
  • 1 chicken breast, deboned
  • 3 tbsps. cornstarch
  • 1 tbsp (15 ml). patis (boiled sauce from "bagoong" which is a Filipino sauce)
  • 3 tbsp (45 ml). cooking oil
  • 2 cloves garlic, minced
  • 1 onion, sliced
  • 1 tsp (5 ml). salt
  • 1 tbsp (15 ml). soy sauce
  • 25 pcs. sitsaro (peas)
  • 1 carrot, julienned
  • 1 cup (225 ml) cabbage, shredded
  • 2 red and green sweet pepper, julienned
  • 1 stalk celery, chopped
  • 4 pcs. dried mushroom, soaked in water
  • 1 egg
  • vetsin (monosodium glutamate or MSG)
  • pinch of pepper
  • Blend egg and 2 tbsp (30 ml). cornstarch.
  • Coat shrimps with it and set aside.
  • Slice chicken breast thinly and sprinkle with 1 tbsp (15 ml). cornstarch and patis.
  • Mix to coat chicken slices evenly and set aside.
  • Drain mushrooms.
  • Remove tough stems and slice thinly.
  • Saute garlic, onions in hot oil and add chicken and cook stirring until chicken is firm.
  • Add soy sauce, pepper, salt, and broth and bring to a boil.
  • Add sitsaro and mushroom.
  • After 2 to 3 minutes, add carrots, celery and cabbage.
  • Add seasonings.
  • Drop coated shrimp in boiling mixture.
  • Lower heat to modearate.
  • Add canton noodles and cook until noodle is done, and most of the broth is absorbed.
  • Serve hot.

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