(By NSG, San Leandro, CA)
Pancit Canton
1 pc. Chicken breast
200 grams Pork
1 medium Onion, sliced
3 cloves Garlic, minced
2 tbsps. Vegetable oil
3/4 cup Chinese sausage, cut crosswise into 1/8”
thick
2 cups Chicken broth
2 tsp. Soy sauce
1 tsp. Oyster sauce
100 grams Pork liver, cut into 1/8” strips
400 grams Shrimps balls, sliced into 2
1 cup Cabbage, cut julienne style
1/2 cup Carrot, cut julienne style
1/2 cup Celery, thinly sliced
20 pcs. Snow peas
1/4 cup Scallions
1/2 cup Coriander leaves
Salt and ground black pepper
1 pack (454grams) Canton noodles
1 Lemon, sliced
Boil chicken in enough water that has been seasoned with salt.
Shred chicken into thin elongated strips. Set aside broth.
Boil pork in enough water that has been seasoned with salt.
When pork is tender, remove and cut into 1/8” strips. Set aside.
In a wok, saute onion and garlic in hot oil. Stir in chinese sausage.
Add 2 cups of reserved broth, soy sauce and oyster sauce. Bring to a boil.
Add chicken, pork, pork liver and shrimp balls in the boiling mixture.
Add cabbage, carrots, celery, snow peas, scallions and coriander leaves.
Cook in slow heat until done. Correct seasonings.
Add canton noodles. Keep on stirring noodles are done and most of the broth absorbed.
Serve hot garnish with sliced lemon and soy sauce on the side.
Honey Sesame Chicken
2-1/2 lbs. Chicken thighs
1/4 cup Soy sauce
1/4 cup Water
2 tbsps. Vegetable oil
2 tbsps. Sesame oil
2 tbsps. Honey
2 tbsps. Sesame seeds
1/2 cup Scallions
3 cloves Garlic, minced
1 tsp. Garlic, chopped
Combine all ingredients in a plastic resealable bag.
Add chicken thighs. Marinate overnight.
Heat oven to 350 degrees F.
In a glass baking dish, put chicken thighs and half of the marination.
Bake for about 30 minutes or until chicken is tender.
Serve.
(For comments and suggestions, email filamstar@yahoo.com.)
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