Pancit Canton II

Ingredients :

  • 3 pcs. dried mushrooms, soaked in hot water for 15 minutes
  • 1/2 lb. medium shrimps, shelled and deveined, leave tails on
  • 1 egg, slightly beaten
  • 3 tbsp. cornstarch
  • 1 chicken breast, deboned
  • 1 tbsp. patis (fish sauce)
  • 3 tbsp. cooking oil
  • 3 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 tbsp. soy sauce
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 cups chicken broth
  • 20 pcs. snow peas
  • 1 medium carrot, cut into strips
  • 1 cup shredded cabbage leaves
  • 2 pkg. (8oz each) canton noodles
  • 1 Chinese pork sausage, parboiled and sliced thinly

(Food Measurement Conversion)

Cooking Procedures :

  1. Drain mushrooms.  Discard tough stems and slice thinly.  Set aside.
  2. Blend egg and 2 tbsp. of cornstarch.  Coat shrimps and set aside.
  3. Slice chicken meat into thin strips.  Sprinkle with 1 tbsp. of cornstarch andpatis, mix to coat chicken slices evenly.  Set aside.
  4. Sauté garlic and onions in hot oil.  Add chicken slices and cook stirring until meat is firm.  Add soy sauce, salt, pepper and broth.  Bring to a boil.
  5. Add snow peas and sliced mushrooms.  After 3 minutes, add carrots and cabbage.  Taste and correct the seasonings.  Drop coated shrimps.
  6. Lower heat to moderate.  Add canton noodles, stir until noodles are done (be sure not to overcooked) and most of the broth absorbed.
  7. Serve hot.  Garnished with slices of Chinese sausage.
  8. Makes 6-8 servings.

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