Pancit canton

1 likes 0 comments Recipe by Cora Chan

pancit canton of Cora Chan - Recipefy

220 g chicken liver
sesame oil
10 ounces chicken breast or thigh fillet
garlic cloves, minced
1 large onion, minced
snow peas ( tsitsaro)
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

Prep. Time → 15 minutes min

Cook Time → 15 minutes min

1. 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.

main courses June 08, 2012 01:50

Author home cooking


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Cora Chan
“loves food and art”