How To make Canton Chicken & Snow Peas
-Chicken - 4 Medium-size dried mushrooms
2 t Each soy sauce, cornstarch,
-dry sherry & water -dash of white pepper 1 1/2 lb Chicken breasts, skinned,
-boned, and cut in bite-siz -pieces 3 1/2 T Salad oil
1 sm Clove garlic, minced
1/2 c Sliced bamboo shoots
1/4 lb Snow peas, ends and
-strings removed -Cooking sauce - 1/2 c Water
1 T Dry sherry
2 T Oyster sauce
1/4 t Sugar
1 t Sesame oil
1 T Cornstarch
Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate. Prepare cooking sauce - mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving.
How To make Canton Chicken & Snow Peas's Videos
Pansit canton
Ingridients:
2 tablespoons oil
2 cloves garlic - - minced
1 medium onion - - chopped
.150 grams chicken breast fillet - - cut into small
1 medium carrot - - julienned
1 big bell pepper - - julienned
1 cup snow peas (chicharo) - - ends trimmed
1 stalk celery or parsley - - (optional) chopped
1/2 small cabbage - - cut into 8 parts
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 - 1 teaspoon ground pepper
1- 1 1/2 cup water
227grams pancit canton noodles
salt - as needed
How to cook Seafood Pancit Canton : A Chinese New Year recipe by Frabelle MarketPlace
Seafood Pancit Canton
Pancit Canton is a staple Chinese New Year dish that symbolizes long life. This recipe uses Seafood Mix which is readily available and convenient to use. Serve this recipe to your family or friends this coming Chinese New Year.
Prep: 15 minutes
Cooking Time: 15 minutes
Serves: 7-8 pax
Ingredients Quantity
Seafood Mix, thawed 1 pack
Vegetable Oil 2 tbsp
Garlic, minced 3 cloves
Onion, sliced 1 whole
Chinese Chorizo, sliced 1 pc
Carrot, sliced 1 whole
Snow peas ½ cup
Shitake Mushroom, sliced ½ cup
Soy Sauce 2 tbsp
Broth (Chicken or Pork) 6-7 cups
Good Life Egg Noodles 1 pack
Cabbage, sliced 2 cups
Oyster Sauce 2 tbsp
Pepper pinch
Sesame Oil 2 tbsp
Ingredients available here frabellemarketplace.ph
Procedure
Pour oil in a deep pan or wok over high heat. Saute garlic and onion until aromatic.
Add Chinese chorizo, carrots and snow peas. Saute for a minute.
Add sliced shiitake mushroom, soy sauce and seafood mix. Cook for a minute then add the broth.
Let it boil then add the egg noodles. Slowly mix until the noodles absorb the liquid (you may add more broth).
Add the sliced cabbage and oyster sauce. Mix and cook for a minute.
Add sesame oil and mix again for another minute.
Turn off heat. Serve hot.
BIHON CANTON GUISADO / Jack N Poy Kitchen
BIHON CANTON GUISADO
INGREDIENTS:
250G BIHON NOODLES
227G CANTON NOODLES
150G MIXED FISH BALLS
ONION CHOPPED
GARLIC MINCED
250G CHICKEN LIVER
2-3 TBSP SOY SAUCE
2-3 TBSP OYSTER SAUCE
3 PCS CHINESE SAUSAGE
5-6 PCS SHITAKE MUSHROOMS
150G CARROTS JULIENNE
200G SNOW PEAS
1 MEDIUM SIZE NAPA CABBAGE
2-3 STALKS OF GARLIC CHIVES
CHICKEN STOCK:
CHICKEN BONES
2 PCS CHICKEN QUARTER LEGS
1.5 L WATER OR MORE
ONION CHOPPED
GINGER SLICED
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Pancit Canton-Sotanghon Recipe | Pancit Canton | Pancit Sotanghon | Pancit Canton-Sotanghon Guisado
PANCIT CANTON-SOTANGHON [0:00]
INGREDIENTS:
- water (chicken stock) : 4 and ¾ cups
- chopped chicken : 300 grams
- pork : 1 slice (chopped into smaller pieces)
- cooking oil : 2 - 3 tbsp
- garlic : 6 cloves (minced)
- onion : 1 pc, medium size (diced)
- ground pepper : add depending on your taste preference
- fish sauce or patis : 1 tsp
- soy sauce : 6 tbsp
- cabbage : 1/2 pc, small (chopped)
- carrot : 1 pc, small (chopped)
- pancit canton : 250 grams
- pancit sotanghon : 250 grams
- chicken liver : 5 pcs
- squid balls : 12 pcs (sliced in half)
- celery : 1 stem (chopped)
- chicharo or snow peas : 100 grams
- chicken broth cube : 1 pc
INSTRUCTIONS:
1. Boil 300 grams chicken in 4 and ¾ cups of water to extract the flavor. Remove the chicken scum. Continue boiling the chicken long enough to become tender. Set aside the chicken and the chicken stock.
[Time: Refer to video at 1:14]
2. Soak 250 grams of uncooked pancit sotanghon in water. Do this to soften the sotanghon. Set aside.
[Time: Refer to video at 2:27]
3. Using a separate pot, add cooking oil and saute 1 slice of pork (chopped into smaller pieces) to extract its flavor. Do this until pork is cooked through and browns. Remove it from the pot and then set aside.
[Time: Refer to video at 2:35]
4. Using the remaining cooking oil, saute 6 cloves of garlic (minced) until it turns light brown. Then saute 1 piece of medium-sized onion (diced).
[Time: Refer to video at 3:07]
5. Add and saute the chicken we set aside earlier into the pot.
[Time: Refer to video at 3:34]
6. Saute 12 pieces of squid balls (sliced in half) along with other ingredients, then add the sauteed pork.
[Time: Refer to video at 4:00]
7. Cover the pot for 1 to 2 minutes. Cook over low to medium heat only.
[Time: Refer to video at 4:30]
8. Remove the cover then add 5 pcs of chicken liver. Saute.
[Time: Refer to video at 4:41]
9. Pour 1 tsp of fish sauce into the pot.
[Time: Refer to video at 4:59]
10. Add ground pepper. Add more depending on your taste preference. Saute.
[Time: Refer to video at 5:04]
11. Add-in 1 stem of celery (chopped). Saute shortly.
[Time: Refer to video at 5:30]
12. Put-in 1 piece of small carrot (chopped), 1/2 piece small cabbage (chopped). Saute. Then add 100 grams of snow peas or chicharo.
[Time: Refer to video at 5:40]
13. Pour-in 6 tbsp of soy sauce. Blend well all the ingredients.
[Time: Refer to video at 6:22]
14. Remove all the ingredients in the pot, leaving the sauce. Set aside the ingredients.
[Time: Refer to video at 6:49]
15. Using the same pot with sauce, pour-in 4 and ¾ cups of chicken stock we set aside earlier. Add 1 chicken broth cube and then bring to boil.
[Time: Refer to video at 7:11]
16. Put-in 250 grams of pancit sotanghon that we soaked in the water earlier (removing the water), and 250 grams of pancit canton.
[Time: Refer to video at 8:08]
17. Toss both pancit sotanghon and pancit canton until they absorbed the liquid flavor.
[Time: Refer to video at 8:30]
18. Add around ¾ of the ingredients we set aside earlier. Simmer for another 2 minutes.
[Time: Refer to video at 8:43]
19. Topped the pancit canton-sotanghon with the remaining ingredients.
[Time: Refer to video at 9:25]
20. Enjoy your delicious Pancit Canton-Sotanghon!
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Fresh Pancit Canton Noodles with Shrimps and snow peas
Fresh noodles sautéed in bacon and shrimps with snow peas
Chicken with snow peas for a healthy lunch...
1 chicken breast sliced
1/4 kg. snow peas or chicharo
1 egg white
corn starch for chicken coating
1 tbs soy sauce
1 tbs oyster sauce
1 tsp. sesame oil
a pinch of salt
oil for cooking
1 tbs corn starch to thicken the sauce
onion
ginger
garlic