Recipe by : Ariel Jasa, Mandaluyong City, Philippines
This recipe is my version of my favorite Pancit Canton Chinese Style from Maxim's restaurant, which is a cross between pancit canton and chopsuey.
Ideally, this would be perfect served on a special occasion because it has a ton of ingredients, ranging from chicken, to seafoods, vegetables and a very thick, rich sauce, which feels like eating pancit and chopsuey.
However, you could put together any left-over uncooked meat and mild-tasting vegetables in your refrigerator, saute them real fast and serve as dinner any day of the week.
YOUR SHOPPING LIST:
IN THE PANTRY:
1 Saute onion and garlic in oil.
2 Put in the meat and seafood ingredients and saute for 2 minute.
3 Add the vegetables and oyster sauce and cook for a minute.
4 Add just a a cup of chicken broth and bring to a boil, then add the quail eggs and half of the cornstarch slurry to thicken the sauce.
5 Remove the meat and the vegetables from the pan, leaving just the sauce.
6 Add the water, chicken broth, Knorr cubes, soy sauce and pepper, and bring to a boil.
7 Stir in the noodles and let it simmer until the sauce is reduced and absorbed by the noodles.
8 Put the rest of the cornstarch slurry to thicken the sauce, and drizzle the sesame oil.
9 Arrange on a platter and put the meat, vegetables and quail eggs on top.
10 Serve with lemon or calamansi slices.
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