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Pancit Canton ni Manong Ken

Source of Recipe

Recipe Hound


List of Ingredients

1 whole chicken
1 lb of pork, sliced into thin strips
1 cup of shrimp (cooked, deveined, and unshelled)
1 can of straw mushrooms
1 can of water chestnuts
1/2 head of bok choy or cabbage
1 piece of carrot (julienne)
a few pieces of snow pea pods
1/2 lb of mussels or scallops (optional)
soy sauce
salt
patis (fish sauce)
2 cloves of crushed garlic
1 medium sized onion
black pepper
oil
2 packages of pancit canton (noodles) or angel hair pasta
5 green onions
1 onion
2 sticks of celery
pepper corns
1 lemon



Recipe

Split chicken into two pieces and boil in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and save the stock! Heat oil in a different pan (or wok if possible). Saut� garlic and onion slices until the onion is transparent. Add chicken and pork. Cook until pork is brown. Add half of the chicken stock. Boil for about three minutes. Add salt, soy sauce or patis to taste. Also sprinkle some ground black pepper. Simmer for about another three minutes. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself. Simmer for another 3 minutes or so (covered). Add the remaining stock. Adjust the taste with salt, pepper, patis and soy sauce. Add the noodles. Mix thoroughly until noodles are soft. Garnish with sliced green onions and sliced lemon. Serve with lemon juice.