PANCIT CANTON NI NANAY
Prep time: 30 minutes
Cooking time:
Serves 10
1 1/2 lb cut up chicken thighs and breasts, bone in and skin on
1/2 lb chicken liver
1/2 wedge large green cabbage - sliced thinly
6 tbsp cooking oil
1 lb snow peas, ends removed and cut in half
2 large carrots, peeled and shredded
1 large onion, peeled and chopped
3 stalks kinchay or celery - cut into small pieces
10 cloves garlic, minced
1 lb medium size shrimp, peeled and deveined
1/2 cup soy sauce or more depending on your taste
7 cups chicken broth
salt and pepper
2 large "excellent" brand canton noodles
Add chicken to a pot of water, season with salt and pepper and bring to boil.
Cook chicken until blood is no longer visible and chicken are fully cooked.
Remove chicken and cool down.
Add chicken liver to the boiling water and cook for 5 minutes or until liver is cooked.
Remove liver and set aside. Cool down as well.
Save broth.
When chicken has finally cooled down - remove bones and skin and shred into strips.
Set aside..
Cut cooked liver in half and set aside as well.
Pre wash vegetables and set aside.
Let's cook - pre heat oil in a big wok for 2 minutes.
saute onions for 2 minutes.
Add garlic and cook for 30 seconds.
Add cooked chicken and liver - combine well.
Season with 4 tbsp soy sauce and ground pepper.
Add vegetables.
Add 1 cup broth and cook for 2 minutes - stirring constantly.
Taste and adjust.
remove and transfer to another bowl if you are using the same wok like my mother.
Let's cook the noodles -
Add 6 cups of broth into the wok and bring to a boil.
Break down noodles as you add it to the wok.
Cover and allow to soften a little before combining (2 minutes)
Uncover and continue to stir.
Add 3 tbsp soy sauce for color and flavor.
Season with ground pepper and keep stirring.
Add vegetables and combine well.
OH NO! SHE FORGOT THE SHRIMP!!!!!!!
Cook medium size peeled and deveined shrimp in a pre heated cooking oil for a minute until cooked.
Add to the noodles as "garnish".
Serve with lemon wedges and more soy sauce.
Enjoy..
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