PANCIT CANTON

Food that have auspicious symbolisms are eaten to welcome the new year. Noodles signify long life so are one of the most popular dishes served.


Despite its name, pancit canton is a Filipino dish. This is one of those Filipino dishes that has place names attached although they do not originate nor have any connections to it. Pancit means noodles in Filipino. It stems from the word pian i sit meaning something that is cooked fast. This is one of the most popular noodle dishes and is usually served at celebrations.

The noodles used in pancit canton is chow mein. They are pre-cooked dried egg noodles. They cook really fast so care must be taken not to overcook them. There is nothing worse than soggy overcooked noodles. Chicken or pork and prawns are stir fried with vegetables to top the noodles.


A cloud of doom and gloom hovers over our heads as the big question of whether this year is going to be our last one on earth. On the other hand, it is the year of the dragon, a symbol of power and luck, in the Chinese lunar calendar. I still believe that this year, like any another, has its fair chance of being a good one. Let's just carry on and enjoy our lives the best way we can. Now, let's eat!

Ingredients:

2-8oz. packs of pancit canton
2 chicken thighs
light soy sauce
sesame oil
1 egg white
corn flour
about 20 prawns
6 fish balls, sliced
5 dried shitake mushrooms, soaked and cut into strips
1 carrot, cut into thin diagonal slices
3 cloves garlic, chopped
1 onion, cut into chunks
1/2 cup of red and green bell pepper strips
15 sugar snap peas, topped and tailed, halved
3 spring onions cut into 1" long pieces
1/4 c. oyster sauce
2 tbsps. sugar
3 c. chicken stock
cooking oil

Method:

Blanch the noodles with boiling water. Drain immediately. 


Debone the chicken thighs and slice thinly. Season with the 2 tsps. soy sauce and 1/2 tsp. sesame oil. Add the egg white and stir. Drain off excess liquid. Add the 2 tbps. corn flour and stir. Deep fry the chicken pieces until golden brown. Set aside.

Heat up a clean wok. Add 1/4 c. of cooking oil and stir fry the noodles. Add 1 tbsp of light soy sauce and 1 tsp. of sesame oil. Stir fry for about 4 minutes or until hot and fragrant. Set aside.

Heat up 2 tbsps. of oil in the same wok. Add the carrots and stir fry on high heat for about 3 minutes or until the edges tun a lighter colour. Carrots are sweeter and more tender when fried this way. Take the carrots off the pan and set aside. 

Add the garlic and onions to the same pan and stir fry for 2 minutes. Return the carrots to the pan and add the shitake mushrooms, fish balls, sugar snap peas and celery. Add the 1/4 c. of oyster sauce and 2 tbsps. soy sauce. Stir fry for 2 minutes before adding the prawns and cabbage. Stir fry for 2 minutes. 

Add the 3 c. broth and bring to a boil. Disperse 2 tbsps. of corn flour in 1/4 cup of water. Slowly add to the sauce while stirring. Add the chicken pieces, spring onions and 2 tsps. sesame oil. 

Remove half of the vegetables, chicken and prawns and set aside for topping. Add the noodles and cook just until the noodles are hot. Transfer to a serving dish. Top with the vegetables. Serve immediately.

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