Chicken Pancit Canton
By Connie "Kiyu" Guerrero conchik
Pancit has been always an island-family favorite, and usually prepared for family gatherings, parties, pot-luck and almost served at any special event. This dish is great with a dash of lemon or lime squeezed over the noodles. Great also when served over white rice, or is a meal by itself! Your option! Enjoy!
chicken breast halves, sliced
fresh white ginger, grated
light kikkoman soy sauce
sugar (to cut down saltyness)
carrots, thin slanted slice
celery, thin slanted slice
green bell pepper, thin slanted slice
snap peas, (slanted slice or whole)
chicken broth, low salt
shrimp flavored, canton noodles
green onions, 1
olive oil (for saute)
annatto powder or paprika (for colouring)
1Use a large pot or Wok, bring heat to medium high. Add olive oil to saute onions and garlic. Let cook until onions turned translucent and garlic light brown in color. Add ginger.
2Add chicken and let cook for 5 minutes. Stir to blend. Add soy sauce, oyster sauce, sugar, annatto powder and black pepper. Stir well to incorporate with sauce. Cover pan and cook for another 5-10min. to cook the chicken well.
3Add carrots, celery, bell pepper, sweet pea snaps and cabbage. Stir well to blend with chicken and let cook uncovered for 5 minutes. (Do Not over cook your veggies)
4Break up noodles and add into the pot. Add chicken broth to help cook the noodles. Stir well to blend together as cooks. Let cook until the noodles are soft and mixed with all the ingredients.