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Pancit Canton

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    Source: pinoyfoodblog.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
    MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1/2 kilo shrimps

    2. 1/2 kilo pork

    3. 1 chicken breast

    4. 1 egg white

    5. 1 tablespoons, cornstarch

    6. 1 medium sized onion, sliced

    7. cooking oil ( I prefer corn cooking oil)

    8. 8 pieces Chinese Mushrooms

    9. 3 cups Chicken broth

    10. 3/4 kilo pancit canton noodles

    11. 6 dashes sesame oil

    12. salt and pepper to taste

    13. 1/4 kilo chicharo

    14. 1 carrot, cut crosswise into 1/8 inch slices

    15. 1/2 cabbage

    16. 1 cauliflower, divided into flowerettes

    17. 4 stems celery, cut into 1 inch pieces

    18. 2 scrambled eggs

    19. 1/2 cup thin strips of ham (nice to use Chinese Ham but any will do)

    Instructions Jump to Ingredients ↑

    1. Peel shrimps. setting aside the tails.

    2. Slit the back of the shrimps and remove black veins.

    3. Slice chicken and pork thinly into 1 inch squares. Add a little corn starch and egg white to the sliced pork and chicken.

    4. Saute onion a little oil in your “kawali” and add shrimps. Add pork and chicken and cook till done.

    5. Place mushrooms, chicken broth and salt and pepper.

    6. When pork is tender, thicken a little cornstarch diluted in water. Add vegetables. Boil once.

    7. Sprinkle with sesame oil. Set aside.

    8. In another pan, boil a little water. Put in the noodles and cook just enough to soften. Wash in cold water.

    9. Arrange noodles in the platter and pour the sauce over it.

    10. . Make firm scrambled egg and slice into small pieces. Decorate Pancit canton with sliced ham and scrambled egg.

    11. Another method is to mix the noodles straight into the sauce.

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