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Meat and Vegetable Mixture

  • White Onion, chopped 50 g
  • Garlic, chopped 40 g
  • Chicken Thigh Filet 120 g
  • Chicken liver 80 g
  • Squid Balls 120 g
  • Carrots, julienned 80 g
  • Water 500 ml
  • Sugar 15 g
  • Ground White Pepper 2 g
  • Egg Noodles 1200 g
  • Dark Soy Sauce 15 g
  • Cornstarch Slurry 60 g
  • Cabbage, sliced 100 g
  1. Meat and Vegetable Mixture

    14 min
    • In a wok, stiry-fry the onion, garlic, chicken fillet, chicken liver and squid balls. Stir-fry until light brown.
    • Add the carrots, Knorr Oyster Flavoured Sauce, water, sugar, Knorr Rostip, white pepper, pancit canton and dark soy sauce. Simmer for 45 seconds.
    • Thicken the sauce with slurry.
    • Fold in the cabbage.
  2. Finishing the Pancit and Assembly

    1 min
    • Plate the dish and garnish with sprong onions.
    • Serve with a slice of calamansi.