How To Cook Pancit or Pancit Canton

How To Cook Pancit or Pancit Canton

This recipe is for 10-15 people. Adjust the ingredients depending on what you needed.

Ingredients:
600 g of Vermicelli Bean Noodle/ sotanghon (soak in water for 10 mins)
267 g of dry canton
2 lbs of chicken boiled and shredded (save chicken stock)
8 cups chicken stock (6 cups only if no canton)
1 chicken cube
1/2 cup of soy sauce (depending on your taste)
1 tsp garlic pepper powder
For the veggies, depending on how much you want it. You can also use only the vegetables you want or alternate with other veggies:
1 cup mushroom
2 stalks of celery chopped
1/4 cabbage
1 cup of diagonally sliced beans
1 cup carrots
1/2 of red bell pepper sliced
2 tbsp water
1 tbsp soy sauce
2 tbsp oil
1 tsp sesame seed
1 tsp salt
1/2 tsp ground black pepper
garlic 3 cloves minced
1/4 of big onion sliced

- Saute onion and garlic in 1 tbsp of oil, then add chicken, season with 1 tsp of salt and 1/2 tsp of ground black pepper
- When chicken turned brownish, set aside 3/4 of it.
- In the same pan with the 1/4 of chicken, add 1 tbsp of oil
- Add carrots, bell pepper and mushroom
- Add 2 tbsp of water, 1 tbsp of soy sauce, 1 tsp of salt
- When half way done, add beans and celery, then add 1 tsp of garlic pepper powder and 1 tsp of sesame oil
- Add cabbage, then set aside
- Bring to boil 8 cups of chicken stock, chicken, 1/2 cup soy sauce, 1 chicken cube, 1 tsp garlic pepper powder (season according to taste)
- When constantly boiling, add the vermicelli/ pansit, then add dry canton
- Continue stirring until it absorbs all the water.
- Add half of the veggies
- Use the other half to garnish on top
- Squeeze some lemon/ calamansi/ calamondin (optional)
(TSPP)