How to Cook Pinoy Pancit Canton

Image by cathy.snidle

There are many varieties of pancit served in Philippines homes. This pancit dish makes use of noodles that are rather thick. This is a favorite Chinese restaurants as well as in birthday parties, noodles being a symbol of long life.

Ingredients:

• 5 cups chicken or beef broth, divided
• 500 grams dry canton noodles (available in 250 gram sizes)
• 1/4 cup butter
• 2 tablespoons corn oil
• 5 cloves garlic, crushed
• 2 chicken breasts, cubed
• 4 pieces Shanghai Chinese sausage (not sweet), sliced diagonally
• 1 medium carrot, peeled and sliced into rounds
• 2 chicken livers, sliced
• 1/2 kilo large shrimp, peeled and deveined
• 1/2 kilo squid, ink sacs removed and cut int rings
• 1 cup sliced bok choy
• 2 tablespoons calamansi juice; plus additional for serving
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch, dissolved in 1/2 cup water
• Patis to taste; plus additional for serving
• 1 egg white

Procedure:

1. In a stockpot heat 3 cups of the chicken or beef broth to boiling. Drop canton noodles and allow to boil, making sure that all the noodles are soaked in the broth. Continue to cook until noodles are tender and most of the broth has been absorbed.
2. Drain the noodles and coat with 1/4 cup butter. Set aside on one or two platters.
3. In a large wok, heat corn oil to medium heat. Saute crushed garlic until fragrant.
4. Add chicken and Chinese sausage. Saute until partially cooked, about 5 minutes.
5. Add carrot rounds and cook until almost tender.
6. Pour in remaining 2 cups broth. Add chicken liver and shrimp. When shrimp turn almost pink, stir in squid rings and bok choy.
7. In a small cup, mix calamansi juice, hoisin sauce and dissolved cornstarch. Stir this into mixture in wok until broth has an even consistency. Season with patis to taste.
8. Stir in the egg white until consistency is even.
9. Let simmer until sauce thickens.
10. Remove immediately from heat. Pour over cooked noodles.
11. Serve with calamansi juice and patis.

Note: Other optional topping ingredients for pancit canton include: boiled quail eggs, mushrooms, cooked chicken gizzard and cilantro leaves.

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