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Cooking the Pancit Canton

  • Vegetable Oil 80.0 g
  • White Onions, chopped 50.0 g
  • Garlic, chopped 40.0 g
  • Chicken Thigh Fillet, cut into strips or diced 120.0 g
  • Chinese Sausage, sliced diagonal thin 50.0 g
  • Squid Balls, cut into half 120.0 g
  • Pork, Shoulder or Butt, (Kasim), cut into strips of 1/4" cubes 80.0 g
  • Carrots, julienne 100.0 g
  • Shitake Mushroom, sliced 100.0 g
  • Snow Peas, halved lengthwise 100.0 g
  • Water 1000.0 ml
  • Pepper, ground, fresh 1.0 g
  • Egg Noodles, dried canton 500.0 g
  • Dark Soy Sauce 2.0 g
  • Cabbage, white, sliced 1/2 thick 200.0 g
  • Tofu, cut 1/4 fried crispy and seasoned with Knorr Chicken Powder 80.0 g
  • Kinchay, leaves picked 5.0 g
  • Garlic, crispy chopped 5.0 g
  • Spring Onions, chopped omelette, , cut into cubes or strips 5.0 g
  • Egg 3.0 pc
  1. Cooking the Pancit Canton

    30 minutes
    1. Heat oil in a wok and add the onions and garlic. Stir-fry for 1 minute before adding the pork kasim and cooking it until it turns golden.
    2. Add the chicken and cook for 1 minute. Add the Chinese sausage and squid balls.
    3. Stir-fry for 2 minutes, then add the carrots, shitake and Knorr Oyster Sauce. Continue letting it fry for 1 minute.
    4. Next, pour the water, dark soy sauce, pepper and Knorr Pork Broth Base.
    5. Bring to a boil and simmer for 3 minutes. Remove the pre-cooked vegetables and set them aside.
    6. Add the dried egg noodles. After cooking it for 8 minutes, throw in the cabbage and snow peas.
    7. Stir-fry over high heat until all the moisture has evaporated. Place the pre-cooked vegetables back in the wok and cook for a minute. 
    8. Serve and garnish with egg, tofu, spring onions, and crispy garlic.