Chicken Pancit Canton Food

PANCIT CANTON

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.

CHICKEN PANCIT CANTON RECIPE

Steps:

• Add vegetable oil to the large pot. Once hot, add chopped garlic and onion. Stir till it turns translucent.
• Add chopped mushroom. Stir and let it cook for 3 to 5 minutes
• Add the boneless chopped chicken breast. Stir till the chicken releases its juices and its almost cooked
• Add carrot and Baguio bean. Stir to combine before pouring water.
• Add the chicken bouillon cube. When it's boiling, lower the heat and let it simmer for a few minutes or till the vegetable is almost soft.
• Add the cabbages and give a quick stir for 30 seconds. Remove the vegetables and the chicken from the cooking pot and transfer them to the plate. Set aside.
• With the broth only on the pot, add the noodles and stir to combine till it becomes soft.
• Put back the vegetables and the chicken into the noodle. Mix to stir one more time before you turned off the fire.

PANCIT CANTON

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.

PANCIT CANTON

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.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

QUICK AND EASY PANCIT

Steps:

• Place the rice noodles in a large bowl, and cover with warm water. When soft, drain, and set aside.
• Heat oil in a wok or large skillet over medium heat. Saute onion and garlic until soft. Stir in chicken cabbage, carrots and soy sauce. Cook until cabbage begins to soften. Toss in noodles, and cook until heated through, stirring constantly. Transfer pancit to a serving dish and garnish with quartered lemons.

FILIPINO PANCIT

Steps:

• In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
• The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
• Drain the marinade off the chicken and discard the marinade.
• In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
• In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
• Add the carrots and stir fry for about 5 minutes.
• Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
• Add the chicken to the vegetables and continue stir frying.
• Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
• Keep cooking and mixing until the noodles are tender and cooked thoroughly.
• Serve with the green onions and/or lemon juice from the lemon slices.