Friday, January 1, 2010

FIlipino Pancit Canton

Happy New Year, Everyone!

It's Filipino tradition to eat long noodles on birthdays and at New Year's for long life. We always ate Filipino pancit canton when I was a kid, so it's the go-to noodle dish for me on occasions like this.

In the version below, I've used a number of vegetables and meats, but you can use just one meat (e.g., chicken) or a couple vegetables like carrots and celery or carrots and cabbage if that's what you have in your fridge.

If you don't want to poach a chicken breast, you can always use rotisserie chicken.

Filipino Pancit Canton

1 pack Filipino pancit canton noodles (break up into 6-8 inch pieces or in flat sections so it's easier to cook, but on special occasions, try to keep them long :))
1 1/2-2 cups chicken broth
2 tbs. soy sauce or to taste
1 medium onion, chopped
3 scallions, thinly sliced
2 garlic cloves, minced
1 to 1 1/2 cups, shredded carrot
3 celery sticks, sliced on the diagonal
1-2 cups shredded cabbage
~12 shiitake mushrooms, sliced
1 red bell pepper, cut into small matchsticks (optional)
1 chicken breast, bone in
1/2 lb. pork chops, cut into small pieces
2 Chinese sausages or longanisa, sliced on the diagonal
2 hard boiled eggs, sliced
lemon wedges

Heat chicken broth in saucepan. Add chicken breast and turn to low simmer. Poach chicken until it's done, about 15-20 minutes. Remove, let cool, and shred chicken. Set chicken broth aside.

In large skillet with high sides, a paella pan, or a dutch oven, heat pan over medium-high heat. Add a couple tbs. of oil and add onion, some of the scallions, and some of the carrots and celery. Turn down heat to medium and saute until onions are translucent, 5-10 minutes. Add dry noodles and one cup of broth, stirring to soften (note: you may have to do this in batches depending on how big your pan is). Taste. If still hard, add another 1/2 cup of broth. If after stirring for a few minutes, add more broth but add it slowly now as you don't want the noodles to get soggy. Mix in 2 tbs. of soy sauce. Taste and adjust seasonings, adding salt and pepper. Put aside on a platter.

In skillet, add a little more oil and add scallions, garlic, veggies, pork, and sausage, seasoning as desired with a little wine, soy sauce, salt, lemon, etc. Add chicken breast at the end of cooking and mix everything together.

Add meat and vegetable mixture to the pancit, mixing to incorporate. Garnish the pancit with sliced boiled egg around the edges of the platter, lemon wedges.


La Table De Nana said...

Happy New Year Ninette! It looks delicious!

Trissa said...

Ninette! We missed you! What a great dish to start the year with! You've managed to make pancit canton look so delicious. I'd better hide this picture from my husband! hehe... you know what I mean!

Lauren said...

Long noodles for long life - I love it! Wishing you all the best in this new year Ninette =D.

bren said...

i have to admit that I've not had Filipino food very often. I need to change that this year! this looks healthy and light! Happy New Year to you!

Ju (The Little Teochew) said...

It looks phenomenal! And congrats, Ninette! It appeared as the FIRST pic in Foodgawker!!! What a way to start the new year! Happy 2010 to you and your gorgeous family.


PS: So happy to hear that you met up with Ellie & Trissa!

powerplantop said...

Great looking Pansit!