Chicken pancit canton recipe chinese

Ingredients Diet

• two tablespoons vegetable oil
• 1 onion. sliced
• 3 cloves garlic clove. crushed
• 1 lb pork shoulder, sliced thinly
• 1 chicken white meat. deboned and sliced thinly
• 1 ⁄2 lb shrimp. peeled
• two tablespoons soy sauce
• 2 cups chicken broth
• 1 cup cabbage. shredded
• 1 cup eco-friendly beans. julienned
• 2 carrots. julienned
• 3 ⁄4 cup dried black mushrooms or 3 ⁄4 cup shiitake mushroom (optional)
• 1 (1 lb) package pancit noodles (Chinese wheat noodles)
• 1 ⁄2 teaspoon freshly ground pepper
• patis, to taste (Filipino fish sauce) (optional)
• 4 eco-friendly onions. sliced
• 1 lemons or 1 kalamansi, reduce wedges

Directions

1. If using mushrooms, soak them in tepid to warm water for half an hour, then reduce strips, discarding the challenging stems.
2. Put aside.
3. Heat oil over medium-high temperature in wok or large skillet.
4. Saute garlic clove and onions until tender.
5. Add pork, chicken and shrimp, and prepare until browned.
6. Add soy sauce, stirring to flavor.
7. Add chicken broth and produce to boil.
8. Add cabbage, eco-friendly beans, carrots and mushrooms.
9. Prepare until vegetables are tender, yet crisp, 5-8 minutes.
10. Add noodles, mixing lightly to avoid them from breaking.
11. Prepare until liquid is absorbed and noodles are carried out, about ten minutes.
12. Remove from heat.
13. Season with pepper and patis.
14. Garnish with eco-friendly onions and lemon wedges.