Recipe | Saucy Pancit Canton

Back when I was younger, my dad would take me and my sibs to Noveleta to eat this saucy pancit canton at Lydia's that we absolutely love.

And today, since I can do the cooking myself and we're trying to limit our budget by not eating out, I just came up with this recipe just by remembering the distinct taste of the usual pancit canton.  So, if you happen to be a loyalist to the original recipe of this dish, if there are such things, I'm stopping you right here and save you from the judgment plus stress that you want to add to your day. Haha! Just read something else on my blog. ;)

The other night, AM and I weren't in the mood of eating the usual rice and ulam (savory dish), and I've been craving for the real pancit canton (because they come in instant versions, for my readers abroad).  So, here's the quick recipe that I made that will surely be a hit among your friends and family. You can add more ingredients to it, whatever fancies you.

Remember, you can always make adjustments on the amount of each ingredient when it comes to cooking. Be bold. Be brave. Have fun in the kitchen!

By the way, you can check the nutrition facts of this recipe at the bottom of this post.

Saucy Pancit Canton

Author: curlyscribbler (Apple G.)
Preparation Time: 10 minutes
Cooking time: 15 minutes
Servings: 3 persons
A saucy pancit canton that you would crave for more.

Ingredients:

• 2 medium red onions, sliced
• 4 cloves of garlic, coarsely chopped
• 1/4 kg chicken breast (with or without bones), chopped into 1" cubes
• 1/8 kg or 4-6 pcs of chicken liver, chopped
• 2 tbsps Rock salt (for cleaning and marinating chicken and liver)
• 1 carrot, sliced into strips
• A handful of snow peas or chicharo, string removed
• Baguio beans, stringed and chopped to pieces
• 1 large red bell pepper, chopped
• 1/4 of a medium-sized cabbage, chopped
• 1 sachet of oyster sauce (or 70g)
• 3 tbsps soy sauce
• 2 tbsps oil
• 4 cups water
• 2 tbsps cornstarch
• 2 tbsps cold water for cornstarch
• 300 grams or 1 pack of Chinese egg noodles
• 3 kalamansi or 2 slices of lime

Instructions:

1. Clean chicken and chicken liver with rock salt and rinse thoroughly to remove its impurities. Add a tablespoon of rock salt once again and set aside.
2. Prepare all vegetables by cleaning and chopping, then set aside.
3. Heat wok under medium fire before adding oil.
4. Sweat onions until translucent before adding garlic.
5. Saute chicken and chicken liver until cooked.
6. Toss in carrots, snow peas, and Baguio beans. Give it a quick stir.
7. Add in cabbage and bell pepper. Give it a good stir.
8. Pour in oyster sauce, soy sauce, and 4 cups of water. Let it simmer for a minute or two.
9. Then add the Chinese egg noodles. Let it soften by simmering.
10. In a small bowl, mix cornstarch and cold water, then pour it onto the simmering dish.
11. Let it simmer until sauce thickens (it would take less than a minute)
12. Serve while hot. Best eaten with squeezed kalamansi (or lime juice, for those living abroad).