Source:

Pamela

Serves/Makes:8

Ingredients

• 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

Preparation

• 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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