ID:293
Recipe Name:Pancit Canton
Name: Phil Foreman
Email:
Date: March 21, 2005
Category: Soups and Stews
Category: Pasta
Nationality: Other Asian
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Number of servings: 12
Calories Per Serving: 12
Preparation Time: Approximately 2 hours including preparation.
Difficulty: Average
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| Ingredients: |
Left Ingredients:
***NOTE: THIS IS A COMPLEX RECIPE WITH MANY INGREDIENTS. PLEASE READ THROUGH CAREFULLY BEFORE YOU BEGIN****
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1 fresh three to four pound chicken, cut into six pieces and remove the skin and fat,
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"PRE-COOK THE CHICKEN:"
Boil in a large pot with one medium sized onion, 2 stalks of celery and eight pepper corns. Add enough water to cover the contents of the pot. Cook just until tender; "NOT FALLING FROM THE BONE" Remove the meat, allow to cool, de-bone and when thoroughly cooled dice into 1/2 inch cubes. Reserve the stock!(There should be approximately 8 cups.)
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Right Ingredients:
1 pound pork, sliced into thin strips(1/4 inch thick by 1/2 inch long and 1/2 inch wide or just slightly smaller than the chicken cubes above).
1 cup shrimp (approximately 20 medium sized), precooked (boiled whole for 3 minutes), deveined and removed from shells.
1 14 ounce can of straw mushrooms
1 8 - 10 ounce can of sliced water chestnuts
2 cups of thinly sliced, julienned, bok choy or fresh green cabbage,
1 large carrot, julienned
12 ounces of fresh snow pea or sugar snap peas in the pods
*1/2 pound mussels or scallops
1 medium sized "SWEET" onion, thinly sliced
2 cloves of garlic, crushed
4 TBSP soy sauce
*1 TBSP patis(fermented fish sauce)
2 TBSP sea salt
1 teaspoon fresh ground black pepper
2 TBSP sesame oil mixed with 2 TBSP Extra Virgin Olive Oil, or 4 TBSP peanut oil, or 4 TBSP Baguio oil (for frying)
2 eight ounce package of pancit canton or lo mein noodles
*Optional Item
**FOR GARNISH**
1/2 cup of finely chopped green onion
4 medium limes
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| Cooking
Instructions: |
Instructions: After all ingredients have been gathered and prepared including the preparation of the chicken, pork, and shrimp; Heat a "LARGE" pan or wok. Add about half of the oil mixture and sautee the garlic and onion slices until the onion is transparent. Add the pork and cook over high heat until browned and tender. Add the chicken and the remaining oil and cook until just beginning to brown. Add half of the chicken stock. Boil for about three minutes. Add all of the seasonings. Simmer for about another three minutes. Add shrimp, mussels, scallops, mushrooms, bok choy, carrot, snow peas, and water chess nuts and SIMMER for another 3 minutes or so (covered). Add the remaining stock. Adjust the seasonings to taste and add the noodles. Mix thoroughly, remove from heat and cover. Let stand until noodles are soft completely through. Noodles will absorb about sixty percent of the broth. Toss noodles before serving.
Serve in bowls with both chop sticks and Chinese soup spoons garnished with the chopped green onion, a slice of lime, and a squeeze of the fresh lime juice.
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| Serving Suggestion: |
Serve with plain rice and egg rolls or lumpia with soy sauce, hot mustard, and sweet and sour sauce on the side!
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| Additional Comments: |
This is a traditional recipe from the Mabalacat Pampanga, Luzon region and is the best rendition I have personally tried.
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| Preparation Time: |
Approximately 2 hours including preparation.
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| Number of servings: |
12
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Average
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| Pictures: |
findp00269145.jpg
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