Chicken Pancit Canton Recipes

Steps:

• 1. Use a large pot or Wok, bring heat to medium high. Add olive oil to saute onions and garlic. Let cook until onions turned translucent and garlic light brown in color. Add ginger.
• 2. Add chicken and let cook for 5 minutes. Stir to blend. Add soy sauce, oyster sauce, sugar, annatto powder and black pepper. Stir well to incorporate with sauce. Cover pan and cook for another 5-10min. to cook the chicken well.
• 3. Add carrots, celery, bell pepper, sweet pea snaps and cabbage. Stir well to blend with chicken and let cook uncovered for 5 minutes. (Do Not over cook your veggies)
• 4. Break up noodles and add into the pot. Add chicken broth to help cook the noodles. Stir well to blend together as cooks. Let cook until the noodles are soft and mixed with all the ingredients.
• 5. Remove pot from heat. Transfer to your service platter. Garnish with green onions by sprinkling on top of cooked pancit. Arrange lemon or lime slices around the platter for a colorful presentation. Enjoy! Tip: Great with a dash of sqeezed lemon or lime juice! Serve over white rice! :-)

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

Steps:

• In a wok add in the piece of side pork and cover with water and 1 tablespoon of salt and bring to a rolling boil and cover with wok cover and turn off the heat. Let this stand for an hour and pour out the water and plate the cooked side pork. After a hour or until the pork come to room temperature slice off about a lb and save the other pieces for a another dish.
• In a wok add 4 tablespoon of oil and when the oil start to smoke add in the shrimps and stir fry until pink and pour the cook shrimps into a warm dish and set aside.
• In a mixing bowl combine shrimp, cornstarch, salt, white pepper and oil and mix well.
• In a mixing bowl combine chicken meat, salt, garlic and onion mix, ginger, sugar, soy sauce, cornstarch and oil and mix well and cover with a sheet of plastic and into the refrigerator for 30 minutes.
• Place the sausages on to a plate and set aside.
• In wok saute in oil the garlic and onions. Then add chicken, pork and sausages until cooked.
• Add peas, cabbage, black fungus, celery and diced carrot and combine the mixture add in the pansit noodles and the chicken broth until noodles is soft. Add the shrimps, scallions, soy sauce, fish sauce, salt and pepper to taste. Mix well.
• Serve about 25 persons.