Pancit Canton

 

                

Ingredients

•  1 eggwhite
• 1/2 kilo shrimps
• 3 pieces of garlic, minced
• 2 tablesppon of cornstarch
• 2 chicken breast, deboned
• 3 tablespoon of cooking oil
• 1 onion, minced
• 3 pieces chicken liver, cooked and sliced
• patis or fish sauce, salt, pepper and soy sauce, to taste
• 1/2 cups chicken broth
• 1 head cauliflower, cut into floweretes
• 1/4 cup snow peas
• 1/3 cup leeks
• 1 small carrot, cut into rounds
• 2 tablespoon of  cornstarch, dispersed in
• 1/4 cup water
• 1 kilo of canton noodles

Cooking Instructions

1. Peel the shrimpsa and leave the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice the chicken breast into strips and coat with cornstarch.  Set aside.
2. In large frying pan, heat oil and saute the garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Serve it while hot.