Filipino Pancit Canton Recipes

HOW TO MAKE PANCIT CANTON (EASY RECIPE)

Steps:

• In a bowl, mix together the chicken broth, soy sauce, oyster sauce and sugar. Set aside.
• Heat a little oil (about 1 tablespoon) in a wok or large skillet. If using pork belly, which has some fat, no need to add any oil as it would render its own fat so simply heat them up in the wok or skillet. Season with a little salt and pepper. Cook until the meat has turned nicely browned and released some fat (I cook until they are a bit crispy for more flavor).
• Add the garlic and shallot and saute until shallots have browned a little. Add the rest of the vegetables - carrots, green beans, cabbage. etc. and saute for another 2-3 minutes or until crisp-tender. Pour in the seasoned broth and bring to a boil.
• When it begins to boil add the egg noodles. Press and fold the noodles a few times to ensure it gets soaked in the sauce. Continue to stir and fold the noodles while trying to soak them in the sauce until all the liquid has dried up and the noodles are tender.
• Taste and adjust seasoning, if needed. Serve immediately.

FILIPINO PANCIT CANTON RECIPE

Steps:

• Heat a Large Pan.
• Salt pork belly with 1/8 tsp salt and let it brown. Let fat dissolve and come out.
• This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing.
• Saute Chicken breast until brown (max. 4 minutes)
• Add Shrimps and cook for 3 minutes.
• Saute Garlic and Onions for 3 Minutes.
• Add Carrots and Green beans.
• Sauté for 3-5 minutes then add the soy sauce and ground black pepper.
• Cook for 2 minutes till halfway done but please do not overcook.
• Put Pancit into a container and set aside.
• Pour 4 Cups of Chicken broth in a Pan where you saute the meat and the vegetables and let boil.
• Add Pancit Canton and Cabbage.
• Lower heat to medium-low and mix.
• Cook for 2-5 Minutes.
• Add the sauteed meat and veggies to the Skillet and mix until cooked and dried up.
• Serve hot. Best served with Kalamansi

PANCIT CANTON

Steps:

• In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
• If needed, add another tablespoon oil. Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
• Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
• Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
• Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
• Add pork and cook, stirring regularly, for about 2 to 3 minutes.
• Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until meat are lightly browned.
• Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
• Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
• Add carrots and cook for about 1 minute.
• Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
• Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
• Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.

FILIPINO PANCIT BIHON WITH CANTON

Steps:

• Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
• Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
• Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

AUTHENTIC FILIPINO PANCIT

Steps:

• Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
• Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
• Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

PANCIT CANTON

Steps:

• If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
• Set aside.
• Heat oil over medium-high heat in wok or large skillet.
• Saute garlic and onions until tender.
• Add pork, chicken and shrimp, and cook until browned.
• Add soy sauce, stirring to flavor.
• Add chicken broth and bring to boil.
• Add cabbage, green beans, carrots and mushrooms.
• Cook until vegetables are tender, yet crisp, 5-8 minutes.
• Add noodles, mixing gently to prevent them from breaking.
• Cook until liquid is absorbed and noodles are done, about 10 minutes.
• Remove from heat.
• Season with black pepper and patis.
• Garnish with green onions and lemon wedges.