Pancit Canton

A noodle dish of Chinese origin that has become very much a part of Filipino cuisine. Pancit Canton may refer to Lo Mein or Chow Mein.

1/4 kilo shrimps
1 chicken breast or 1 medium chicken cut into small pieces
1 head cauliflower, cut into flowerettes
2 cloves garlic
1 medium chopped onion
1/4 cup lean meat (pork), sliced
2 pieces chicken liver, cooked and sliced
salt to taste
2 tablespoon soy sauce
1 1/2 cups chicken broth
1 carrot, cut into strips
1 small cabbage head
100 grams sitsaro
1/3 cup kinchay
2 tablespoons cornstarch dispersed in
1/4 cup water
2 pieces chorizo de bilbao
1 pack pancit canton

Boil pork and chicken.

In a wok or saucepan, heat oil then saute garlic and onions. Add shrimps, chicken and pork, Stir-fry for a few minutes then season to taste. Add the chicken liver. Pour in broth. Bring to a boil then add all the vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch. Stir in canton noodles and cook until done. Add the chorizo de bilbao. Serve with kalamansi