Go Back

Pancit Canton ( Kulinarya Cooking Club)

No ratings yet
Author: Olive
Print Recipe Pin Recipe Report Broken Links

Ingredients (click ingredient to buy it)

  • 220 G CHICKEN LIVER
  • SESAME OIL
  • 10 OUNCES CHICKEN BREAST OR THIGH FILLET
  • GARLIC CLOVES MINCED
  • 1 LARGE ONION MINCED
  • SNOW PEAS TSITSARO
  • CAULIFLOWER
  • CARROTS SLICED THINLY
  • MUSHROOM SHIITAKE OR CHAMPIGNONS ( BUTTON MUSHROOM, FRESH OR CANNED)
  • 2- 3 CUPS CHICKEN STOCK OR WATER OR PRE-COOK THE CHICKEN BY BOILING IT AND USE THAT WATER INSTEAD
  • 2 TABLESPOONS OYSTER SAUCE
  • SOY SAUCE
  • FISH SAUCE OPTIONAL
  • DRIED CANTON NOODLES ABOUT 8 OUNCES
  • SALT AND FRESHLY GROUND BLACK PEPPER
  • QUAIL EGGS OPTIONAL

Instructions

  • HEAT ABOUT 2 TEASPOONS SESAME OIL IN A LARGE DEEP PAN; SAUTE CHICKEN LIVER FOR A FEW MINUTES. TRANSFER TO A PLATE AND SET ASIDE. IN THE SAME PAN, ADD A LITTE MORE SESAME OIL AND SAUTE MINCED GARLIC AND ONION UNTIL ONION BECOMES TRANSPARENT THEN ADD CHICKEN PIECES ( COOKED OR RAW), SEASON WITH SALT AND PEPPER AND COOK UNTIL NICELY BROWNED AND CARAMELIZED. ADD THE VEGGIES, CAULIFLOWER FIRST, THEN CARROTS, SNOW PEAS AND MUSHROOM. POUR IN CHICKEN STOCK, SEASON WITH OYSTER SAUCE, SOY SAUCE AND FISH SAUCE IF USING. BRING TO A BOIL AND LET SIMMER,COVERED FOR 5 MINUTES THEN ADD PANCIT CANTON. COOK UNTIL THE NOODLES ARE TENDER AND MOST LIQUID IS ABSORBED/GONE, DON’T LET IT DRY OUT. ADD THE COOKED CHICKEN LIVER AND QUAIL EGGS JUST BEFORE TURNING OFF THE HEAT. SERVE HOT WITH CALAMANSI.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!