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Canton and Me

Posted Oct 22 2010 8:37pm
After reading my mum’s recipe and seeing shrimps and chicken I just had to make it, my favorite Pancit Canton. I added a cauliflower to it. So happy I have begun cooking with canton lots of fun and it’s really rich, thick taste.YUM!)

Ingredients :

1/2 lb. shrimps

1 eggwhite

2 tbsp. cornstarch

2 chicken breast, deboned

3 tbsp. oil

3 cloves garlic, crushed

1 onion, chopped

2 pcs. chicken liver, cooked and sliced (optional)

patis (fish sauce), salt, pepper and soy sauce, to taste

1-1/2 cups chicken broth

1 head cauliflower, cut into floweretes

1/4 cup snow peas

1/3 cup leeks

1 small carrot, cut into rounds

2 tbsp. cornstarch, dispersed in

1/4 cup water

1 package canton noodles

Cooking Procedures :

1. Peel shrimps leaving the tails intact. Coat with a mixture of eggwhite and cornstarch. Slice chicken breast into strips and coat with cornstarch. Set aside.

2. In a wok (or large frying pan), heat oiland sauté garlic and onions. Add in chicken meat, liver and shrimps. Season to taste. Stir-fry for a few minutes.

3. Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch.

4. Stir in canton noodles and cook until tender.

5. Makes 4-6 servings.

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