Most of you already know how to cook pancit canton. I bet that you even have your own version. There are a handful of recipes for pancit canton that I tried and enhanced, but this post is not about me – it is about my mom’s pancit canton recipe. This is not her special version yet, but we want to share it with you so that you can taste a glimpse of the kind of dishes that I grew-up with – which has been a significant factor for me to push for my advocacy in promoting Filipino Cuisine.
Her pancit canton recipe might be simple, but it has all the flavors that I wanted. I thought that the chicken liver did a good job in making this dish stand out. I think that chicken liver has been the secret ingredient in making good dishes taste even better. It is flavorful and inexpensive – no wonder it is used to make Pate’. Some Sisig recipes make use of chicken liver to make the dish richer and tastier.
Let’s talk about another ingredient that I also use for pancit, which is Chinese sausage. You might be asking “What the heck is this ingredient?“. I will tell you that it works wonders. It is a dry sausage packed with flavors that can help improve the overall taste of your dish. This statement do not apply to all dishes though, but I am confident that it does with pancit.
What are the usual issues that you are experiencing when cooking pancit canton? Mine has something to do with the texture of the noodles. This happens usually if I am using a new brand of noodles that I have not tried before. The noodles gets soggy and I have to cook it longer to correct the issue. Obviously, it can be avoided by sticking to a specific brand of noodles. No – I am not recommending any brand at this point, but I have a specific one that I have been very comfortable working with.
I am just curious: what do you eat pancit canton with? I eat it with a calamansi and patis. I also like to add an extra sprinkle of ground black pepper on top. To me, it is perfect with a couple slices of tasty bread or pandesal (sounds like carb overload). Back in the days, there were times when I eat it with a serving of rice. However, I think that it is best to have pancit canton with lumpiang shanghai. How about you?
Here is the recipe for pancit canton.
- 8 ounces (227 grams) package Pancit Canton Noodles
- 3 links Chinese sausage, Sliced into thin pieces
- ¼ lb. pork, sliced thinly
- ¼ lb chicken, boiled and shredded
- ½ cup chopped chicken liver
- 2 cups snow peas
- 1 medium carrot, julienne
- 1 cup sliced bell peppers
- 1½ cups chopped cabbage
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 cups water (this can be the water used to boil the chicken)
- 1 piece chicken bouillon (chicken cube)
- 3 cloves minced garlic
- 1 small minced red onion
- 3 tablespoons cooking oil
- Salt and black pepper powder to taste
- Heat oil in a wok or wide pan.
- Saute onion and garlic.
- Add the pork. Stir fry for 1 minute.
- Stir-in the chicken liver. Cook for another minute.
- Gently add the shredded chicken and sliced sausage. Stir fry for 2 to 3 minutes.
- Add soy sauce and oyster sauce. Pour-in water and bring to a boil.
- Add the chicken cube. Stir until all ingredients are well blended.
- Put-in the pancit canton. Increase the heat to high. Let the noodles absorb the liquid. Toss the noodles so that the liquid can be absorbed equally.
- Set the heat to medium. Add the snow peas, cabbage, bell peppers and carrots. Gently toss the noodles every 20 seconds for 3 to 5 minutes.
- Add salt and pepper as needed. Toss.