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PANCIT BIHON CANTON! ANG SEREEEEEP!
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PANCIT BIHON CANTON
Note: The recipe below is a more accurate measurements of the ingredients based from my other Pancit Bihon Canton cooking videos. This is more complete. The video here didn't actually come with ingredients.
Pancit Bihon at Canton Guisado
Prep time: 25 minutes
Cooking time:
Yields: 4 servings as a meal
2 tbsp olive oil
1 small yellow onion, peeled and chopped
5 cloves garlic, minced
1 small carrot, peeled and diced small (1 ½ cups)
2 cups celery, chopped or Kinchay
3 pcs Chinese sausage (1 ½ cups) chopped
1 ½ cups cooked and shredded chicken thighs (boiled)
1 ½ cups cooked and diced lean pork (boiled)
2 cups shredded green cabbage
3 to 4 tbsp soy sauce
ground pepper
2 cups chicken stock
1 package vermicelli noodles or bihon
1 package canton
In a large wok, pre heat oil for about a minute.
Saute your onions for 2 minutes then add garlic, stir and cook for 30 seconds.
Add the following – carrots, celery, cooked chicken and cooked pork and Chinese sausage.
Stir and incorporate. Cover and cook for 3 minutes stirring occasionally.
Uncover and add cabbage and stir.
Add soy sauce and season with ground pepper.
Cover and cook for 2 minutes.
Note: You do not want to over cook your vegetables.
Remove from the wok and transfer to a bowl and set aside.
Meanwhile, using the same wok, add your broth and bring broth to a boil about 2 minutes.
Add noodles and gently press making sure it is submerge or coated with the boiling broth. Make this step quick as you do not want to over cook your canton.
Cover and cook for a minute or two.
Uncover.
Add fillings on top.
Serve with lemon and soy sauce dipping on the side.
Note: The recipe below is a more accurate measurements of the ingredients based from my other Pancit Bihon Canton cooking videos. This is more complete. The video here didn't actually come with ingredients.
Pancit Bihon at Canton Guisado
Prep time: 25 minutes
Cooking time:
Yields: 4 servings as a meal
2 tbsp olive oil
1 small yellow onion, peeled and chopped
5 cloves garlic, minced
1 small carrot, peeled and diced small (1 ½ cups)
2 cups celery, chopped or Kinchay
3 pcs Chinese sausage (1 ½ cups) chopped
1 ½ cups cooked and shredded chicken thighs (boiled)
1 ½ cups cooked and diced lean pork (boiled)
2 cups shredded green cabbage
3 to 4 tbsp soy sauce
ground pepper
2 cups chicken stock
1 package vermicelli noodles or bihon
1 package canton
In a large wok, pre heat oil for about a minute.
Saute your onions for 2 minutes then add garlic, stir and cook for 30 seconds.
Add the following – carrots, celery, cooked chicken and cooked pork and Chinese sausage.
Stir and incorporate. Cover and cook for 3 minutes stirring occasionally.
Uncover and add cabbage and stir.
Add soy sauce and season with ground pepper.
Cover and cook for 2 minutes.
Note: You do not want to over cook your vegetables.
Remove from the wok and transfer to a bowl and set aside.
Meanwhile, using the same wok, add your broth and bring broth to a boil about 2 minutes.
Add noodles and gently press making sure it is submerge or coated with the boiling broth. Make this step quick as you do not want to over cook your canton.
Cover and cook for a minute or two.
Uncover.
Add fillings on top.
Serve with lemon and soy sauce dipping on the side.
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