Pancit Canton

The Americans call it chow mein but we know it as canton yet it is said that nowhere in Canton, China will you find a pancit like this. Whether or not this is true. This recipe will always be associated with the Chinese because the best Pancit Canton is still one that you order from an authentic panciteria.

Ingredients:

¼ kilo beef, strips

¼ kilo shrimps, peeled

1 eggwhite

2 tablespoons cornstarch

1 chicken breast, de-boned then sliced into strips

2 tablespoons cornstarch

3 tablespoons oil

3 cloves garlic, crushed1 onion, chopped

patis, salt or soy sauce and pepper to taste

2 pices chicken liver, cooked and sliced

1 ½ cups chicken broth

1 head cauliflower, cut into flowerets

½ cup sitsaro1/3 cup kutsay

1 small carrot, cut into rounds

2 tablespoons cornstarch dispersed in

¼ cup water

1 package canton noodles

Directions:

In a bowl, combine shrimps, egg white and cornstarch. Coat chicken strips with remaining cornstarch. Set aside.

In a wok or saucepan, heat oil then sauté garlic and onions. Add shrimps and chicken. Stir-fry for a few minutes then season to taste. Add liver. Pour in the broth. Bring to a boil then add all the vegetables. Cook until tender but crisp.

Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Serve with kalamansi.