How to Cook Pancit Canton (Shrimp and Chicken)
This video will show you how to cook Shrimp and Chicken Pancit Canton. This is a stir fried noodle dish composed of shrimp, chicken, flour noodles, Chinese sausage, and vegetables. The complete list of ingredient are available in the video.
Ingredients
8 ounces 227 grams pancit canton (flour noodles)
1 Knorr shrimp cube
½ head small cabbage sliced into small pieces
10 to 12 pieces medium shrimp shell and head removed
4 ounces chicken boiled and shredded
12 to 15 pieces snow peas
1 Chinese sausage chopped
1 medium carrot julienne
¼ cup chopped parsley
¼ cup soy sauce
1 medium yellow onion sliced
4 cloves garlic minced
½ teaspoon ground black pepper
1 ½ to 2 cups water or beef broth
3 tablespoons cooking oil
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How to cook Seafood Pancit Canton : A Chinese New Year recipe by Frabelle MarketPlace
Seafood Pancit Canton
Pancit Canton is a staple Chinese New Year dish that symbolizes long life. This recipe uses Seafood Mix which is readily available and convenient to use. Serve this recipe to your family or friends this coming Chinese New Year.
Prep: 15 minutes
Cooking Time: 15 minutes
Serves: 7-8 pax
Ingredients Quantity
Seafood Mix, thawed 1 pack
Vegetable Oil 2 tbsp
Garlic, minced 3 cloves
Onion, sliced 1 whole
Chinese Chorizo, sliced 1 pc
Carrot, sliced 1 whole
Snow peas ½ cup
Shitake Mushroom, sliced ½ cup
Soy Sauce 2 tbsp
Broth (Chicken or Pork) 6-7 cups
Good Life Egg Noodles 1 pack
Cabbage, sliced 2 cups
Oyster Sauce 2 tbsp
Pepper pinch
Sesame Oil 2 tbsp
Ingredients available here frabellemarketplace.ph
Procedure
Pour oil in a deep pan or wok over high heat. Saute garlic and onion until aromatic.
Add Chinese chorizo, carrots and snow peas. Saute for a minute.
Add sliced shiitake mushroom, soy sauce and seafood mix. Cook for a minute then add the broth.
Let it boil then add the egg noodles. Slowly mix until the noodles absorb the liquid (you may add more broth).
Add the sliced cabbage and oyster sauce. Mix and cook for a minute.
Add sesame oil and mix again for another minute.
Turn off heat. Serve hot.
HOW TO COOK THE BEST CHICKEN PANCIT CANTON
CHICKEN PANCIT CANTON is a Filipino noodle dish that is made out of pancit canton noodles. It is sautéed with garlic and onion, chicken breast & simmered in savory sauce of chicken broth. Vegetables, fried kikiam & squid balls were also added. Serve it while it's freshly cooked and squeeze some of calamansi to add some citrusy flavor.
Filipinos usually serve it during birthday party or any special occasion as a sign of long life.
Ingredients:
4 cloves garlic
1 medium-sized onion
300g of chicken breast
1/2 tsp of ground pepper
2 tbsp of soy sauce
2 tbsp of oyster sauce
1 & 1/2 cup of chicken stock
1 medium-sized carrots
200g of snow peas
1 small-sized cabbage
500g of pancit canton
100g fried kikiam
100g fried squid ball
1 tbsp sesame oil
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Pancit Canton
Masarap na merienda!
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Ingredients:
½ kilo Pancit Canton
350g Chicken Liver and Gizzard
1 medium Carrot
100g Snow Peas
250g Cabbage
1 medium Onion
5 cloves of Garlic
¼ cup Soy Sauce
2 to 3 tbsp Brown Sugar
Salt and Pepper
¼ to ¾ cups Oyster Sauce
1 cup Water
½ slice Knorr Chicken Cube
Happy Cooking! Thank you and God bless????
Pancit Canton Guisado
Filipino Pancit Canton is the perfect one-pot meal for family dinners or special occasions. Made with wheat noodles and assorted meat and vegetables, this noodle stir fry is hearty, tasty, and sure to be a family favorite!
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How to Make Pancit Canton
✅Ingredients
canola oil
8 snow peas, ends trimmed
8 pieces large shrimps, peeled and deveined
4 ounces (about 7 to 8 pieces) fish balls, halved
6 ounces sweet hamonado longganisa or Chinese sausage, sliced thinly on a bias
1 onion. peeled and chopped
2 cloves garlic, peeled and minced
1/4 pound (about 1 cup) pork butt, sliced thinly
1/4 pound (about 1 cup) boneless, skinless chicken breast or thigh meat, sliced thinly
1 large carrot, peeled and julienned
1/2 bunch Kinchay (Chinese celery), chopped
1 head napa cabbage, sliced into 1/2-inch strips
4 cups chicken broth
2 tablespoons oyster sauce
2 tablespoons soy sauce
salt and pepper to taste
2 packages (8 ounces each) pancit canton
✅Instructions
In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add snow peas and cook, stirring regularly, for about 30 seconds. Remove from pan and drain on paper towels.
If needed, add another tablespoon oil. Add shrimps and cook, stirring regularly, for about 2 to 3 minutes or just until color changes to pink. Remove from pan and drain on paper towels.
Add fish balls and cook, stirring regularly, for about 1 minute or until lightly browned. Remove from pan and drain on paper towels.
Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
Wipe down wok as needed. Heat another 1 tablespoon of oil. Add onions and garlic, and cook until softened.
Add pork and cook, stirring regularly, for about 2 to 3 minutes.
Add chicken and cook, stirring regularly, for about another 2 to 3 minutes or until the meat is lightly browned.
Add broth and bring to a boil, skimming scum that may float on top. Continue to cook until pork and chicken are cooked through.
Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
Add carrots and cook for about 1 minute.
Add kinchay and cabbage and continue to cook for about 1 minute or until vegetables are tender yet crisp.
Add noodles and gently toss to combine. Cook, tossing gently until most of the liquid is absorbed.
Add shrimp, fish balls, sausages, and snow peas, and gently toss to combine. Cook for another 1 to 2 minutes or until heated through and noodles are al-dente. Serve hot.
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Chicken Pansit Canton (Lo Mein)
INGREDIENTS FOR PANCIT CANTON:
2 Liters Water
2 1/2 Tbsps. Soy Sauce
1 Tbsp. + 1/4 tsp. Brown Sugar
1 Tbsp. Sesame Oil
1/4 tsp. Ground Pepper
For Veggies:
1 1/2 Tbsp. Oil
5 cloves Garlic
1 big Onion
350 g. Chicken Breast
227 g. Sugar Snap Peas
3 stalks Celery
2 cups Green Beans
2 medium Carrots
350 grams Cabbage
1/4 c. + 1 Tbsp. Soy Sauce or according to your taste
1/4 tsp. Ground Pepper