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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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