Philippines - Pancit Canton

Pancit Canton

Ingredients

-       1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock!

-       1 lb pork, sliced into thin strips

-       1 cup shrimp, cooked, deveined and unshelled

-       1 can straw mushrooms

-       1 can water chestnuts

-       1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips

-       1 piece of carrot, julienned a few pieces of snow pea pods

-       1/2 lb mussels or scallops (optional)

-       soy sauce to taste

-       patis to taste

-       salt to taste

-       2 cloves of garlic, chrushed

-       1 medium sized onion, sliced ground black pepper, fresh if you can

-       oil for frying

-       1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate

-       4 or 5 green onions

-       1 lemon

Directions

-       Heat oil in a pan (or wok if possible).

-       Sautee garlic and onion slices until the onion is transparent.

-       Add chicken and pork.

-       Cook until pork is brown.

-       Add half of the chicken stock.

-       Boil for about three minutes.

-       Add salt, soy sauce or patis to taste.

-       Also sprinkle some ground black pepper.

-       Simmer for about another three minutes.

-       Add shrimps, mushrooms, carrots and other ingredients except the noodles itself.

-       Simmer for another 3 minutes or so (covered).

-       Add the remaining stock.

-       Adjust the taste with salt, pepper, patis and soy sauce.

-       Add the noodles.

-       Mix thoroughly until noodles are soft.

-       Garnish with sliced green onions and sliced lemon.

-       Serve with lemon juice.