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hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to Filipino classic comfort food dishes with a shot at a dish with somewhat murky and unclear origins, known as Pancit Canton. Now, for those not familiar, pancit itself is a dish with pretty definitively Filipino origins, wherein a parcooked noodle is flash fried with veggies and soy sauce, and most iconically features the use of chicken stock to form its base. For those looking, not too long ago we did also do a version known as pancit bihon, which prominently features a thin vermicelli rice noodle at its core. But, for our pancit canton today though, we will instead be using a thin Cantonese egg noodle (or sometimes referred to as pancit canton, or Hong Kong noodle). This is because as you might have guessed, pancit canton ventures into the meeting place of Filipino and Cantonese cuisine, wherein we are essentially making a filipino adaptation of lo mein or chow mein, which is pretty neat.
So! To this end, we are going to hang on to a number of techniques and elements that make this dish iconically a pancit, most prominently this includes the reduction of chicken stock in the wok to yield our thickened sauce base and softened noodles. But at the same time though, we are also going to see the inclusion of a number of Cantonese ingredients too, like shaoxing wine and lap cheong sausage, because we are essentially making a Cantonese stir fry. Hope you try it.
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www.woocancook.com/pancit-canton
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0:00 Hello Hi Everyone!
1:52 Mise En Place (veggies)
3:49 Mise En Place (proteins)
4:30 Mise En Place (marinade)
4:50 Mise En Place (sauce)
5:36 On The Stove (sear)
6:20 On The Stove (stir fry)
7:34 Let's Eat!
9:08 Thanks For Watching!