Rap craved for the Crispy Pancit Canton that we ate at a restaurant a week ago. Since it was our houseboy’s birthday, I found it an opportune time to cook this dish for the first time. Yup, it was my first time and I’m glad the boys liked what I cooked.
Crispy Pancit Canton is just like cooking the regular pancit canton except that the noodles are deep fried first. Garlic, onions, and chorizo are sauteed first. Then, you can add strips of chicken breast and chicken liver. (For this dish, I just used kikiam since we also had fried porkchops that night.) After the meat, vegetables are put in the wok (Baguio beans, carrots, and sitsaro). Season with salt, pepper, oyster sauce, and Knorr seasoning. Add a cup of water and thicken with cornstarch. Add chopped cabbage just before removing the wok from the stove. Top the sauce on the crispy canton noodles.
Very easy ‘no?
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