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Chinese - Style - Pancit - Canton - Recipe 2

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Roselyn Atienza
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30 views2 pages

Chinese - Style - Pancit - Canton - Recipe 2

Uploaded by

Roselyn Atienza
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Chinese Style Pancit Canton

Celebrate a beloved classic, elevated with a special touch. Let's take this noodle dish to a new
height with an assortment of meaty flavors from chicken, sausage and squid balls perfectly
blended together with the familiar taste of pancit canton.

Main course

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Ingredients

− 10 +

Cooking the Pancit Canton

Vegetable Oil 80.0 g


White Onions, chopped 50.0 g
Garlic, chopped 40.0 g
Chicken Thigh Fillet, cut into strips or diced 120.0 g
Chinese Sausage, sliced diagonal thin 50.0 g
Squid Balls, cut into half 120.0 g
Pork, Shoulder or Butt, (Kasim), cut into strips of 1/4" cubes 80.0 g
Carrots, julienne 100.0 g
Shitake Mushroom, sliced 100.0 g
Snow Peas, halved lengthwise 100.0 g
Knorr Oyster Flavoured Sauce 3.6kg 150.0 g
Knorr Pork Broth Base 1.5kg 10.0 g
Water 1000.0 ml
Pepper, ground, fresh 1.0 g
Egg Noodles, dried canton 500.0 g
Dark Soy Sauce 2.0 g
Cabbage, white, sliced 1/2 thick 200.0 g
Tofu, cut 1/4 fried crispy and seasoned with Knorr Chicken Powder 80.0 g
Kinchay, leaves picked 5.0 g
Garlic, crispy chopped 5.0 g
Spring Onions, chopped omelette, , cut into cubes or strips 5.0 g
Egg 3.0 pc

Preparation

1 Cooking the Pancit Canton

30 minutes
1 Heat oil in a wok and add the onions and garlic. Stir-fry for 1 minute before adding the pork kasim and cooking it until it turns golden.
2 Add the chicken and cook for 1 minute. Add the Chinese sausage and squid balls.

3 Stir-fry for 2 minutes, then add the carrots, shitake and Knorr Oyster Sauce. Continue letting it fry for 1 minute.

4 Next, pour the water, dark soy sauce, pepper and Knorr Pork Broth Base.

5 Bring to a boil and simmer for 3 minutes. Remove the pre-cooked vegetables and set them aside.
6 Add the dried egg noodles. After cooking it for 8 minutes, throw in the cabbage and snow peas.
7 Stir-fry over high heat until all the moisture has evaporated. Place the pre-cooked vegetables back in the wok and cook for a minute.
8 Serve and garnish with egg, tofu, spring onions, and crispy garlic.

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