Wednesday, March 7, 2012

Pancit Canton

1 regular-sized pack Chinese noodles (pancit canton)
2 cups cabbage, cut into thin strips
1 cup chicken meat, cooked and shredded
1/2 kilo shrimps, peeled
2 cups chicken broth
1 onion, chopped
6 cloves garlic, minced
3 tbsp cornstarch dissolved in 1/4 cup of water (optional)
oil for frying
2 tbsp soy sauce
salt and pepper to taste
Procedure:1. Sautè garlic and onion over medium heat. Add shrimps and chicken. Cook until tender.
2. Add broth, soy sauce, salt and pepper. Let boil. Add cabbage and carrots.
3. Pour in cornstarch water to thicken sauce, if desired. Add pancitcanton and mix well.
4. Simmer for 5-10 minutes stirring occasionally. Do not overcook.


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