RECIPES OF PHILIPPINES

Ingredients

1 or 2 packages

1

2  medium sized

2 sticks

1 lb

1 cup

1 can

1 can

1/2 head

1 piece

1/2 lb

2 cloves

4 or 5

1

Pancit canton

Whole chicken
Onion (slice 1)

Celery

Pork (sliced into thin strips)
Shrimp (cooked, deveined and unshelled)
Straw mushrooms

Water chestnuts
Bok choy (pechay) or 1/2 cabbage (sliced into julien strips)
Carrot (julienned)
Mussels or scallops (optional)
Garlic (crushed)

Green onions
Lemon

Pepper corns

A few pieces of snow pea pods

Soy sauce (adjust to taste)
Patis (adjust to taste)
Salt (adjust to taste)

Ground black pepper (preferably fresh)
Oil for frying

1. Hack chicken into pieces, boil in a big casserole with one medium sized onion, celery and pepper corns
2. Cover chicken with enough water
3. Remove meat from bone (and save the stock)
4. Heat oil in a pan (or wok if possible)
5. Sautee garlic and onion slices until the onion is transparent
6. Add chicken and pork and cook until pork is brown
7. Add half of the chicken stock and boil for about 3 minutes
8. Add salt, soy sauce or patis to taste and sprinkle some ground black pepper
9. Simmer for about another 3 minutes
10. Add shrimps, mushrooms, carrots and other ingredients except the noodles itself
11. Simmer for another 3 minutes or so (covered)
12. Add the remaining stock
13. Adjust the taste with salt, pepper, patis and soy sauce.
14. Add the noodles and mix thoroughly until noodles are soft
15. Garnish with sliced green onions and sliced lemon

     

Serve with lemon juice