Print Friendly Recipe
- 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.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.