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| Special pancit canton |
Loaded with meat, vegetables and other delicious toppings, this is the pancit canton Chef Gieny remembers as a child
Serves 2 to 3 Prep Time 30 minutes
Cooking Time 15 minutes
Special pancit canton ingredients: 3 tablespoons vegetable oil, divided. 1 tablespoon minced garlic. 1 medium-sized red onion, thinly sliced. 1/4 cup chicken gizzard sliced into bite-sized pieces. 1/4 cup diced meat. 1 to 1 and 1/2 cups chicken or water, divided. 6 to 8 pieces small or medium shrimp, heads and shells removed, then deveined. 1/4 cup meat, sliced into thick strips. 1/4 cup shredded cabbage. 1/4 cup shredded carrots. 8 pieces snow peas (sitsaro). 5 pieces Baguio beans, silvered. 1/2 piece medium-sized red bell pepper, cored and thinly sliced. 1 to 2 tablespoons soy sauce. Pepper, taste. 1/4 kilo pancit canton. 1/4 cup diced fried firm tofu (tokwa). 4 stalks Chinese parsley (kinchay), coarsely chopped. Salt to taste. Sesame oil. for drizzling (optional). Calamansi, sliced in half, to serve
Special pancit canton recipe: 1- In a wok of frying pan. heat 1 and 1/2 tablespoons oil. Saute garlic and onion until garlic is golden brown and onions are translucent. 2- Add meat and cook over low heat until done. Add chicken gizzard and stir-fry until cooked through. Add a little stock, if needed. 3- Add shrimp. liver: cook until half-done. Set aside. 4- Using the same pan, increase the heat and add remaining oil. Add vegetables and cook until half-done. Set aside. 5- Still using the same pan, add chicken stock, soy sauce, and pepper, Bring to a boil. Add pancit noodles and stir occasionally. Add more stock, if necessary. When the noodles are almost cooked, add meat, gizzard, shrimp, liver and vegetables back to the pan. Mix well. 6- Stir in tofu and Chinese parsley. Cook for 3 more minutes. Adjust seasoning with salt and pepper. Toss briefly. Drizzle a little sesame oil and calamansi juice on top before serving, if desired. Serve hot. By then, the Special pancit canton is ready
