Cherry & Dennis Helper Habitat
Filipino Chicken Pancit Canton
菲律賓雞肉廣東麵
Recipe overview
Filipino pancit canton combines chicken, cabbage, carrot and green beans with noodles that absorb a savoury sauce. Cook chicken to 75°C.
01
Ingredients
Main ingredients
- 400 g noodles
- 500 g chicken thighs
- 300 g Cabbage
- 1 piece carrot
- 150 g green beans
- 1 piece onion
- 4 clove garlic
Sauce
- 500 ml water
- 3 tbsp light soy sauce
- 2 tbsp oyster sauce
Seasoning
- 2 tbsp neutral cooking oil
- 1/2 tsp Black pepper
Garnish and serving
- 2 tbsp calamansi juice
02
Tools
- knife
- cutting board
- mixing bowl
- wok
- spatula
- tongs
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Slice chicken
Cut the chicken thighs into even bite-size strips.
Step 2
Cut vegetables
Shred cabbage, cut carrot into matchsticks and beans into five-centimetre pieces.
Step 3
Prepare aromatics
Slice the onion thinly and mince the garlic.
Step 4
Mix sauce
Combine 500 ml water, light soy sauce, oyster sauce and black pepper.
Step 5
Sear chicken
Heat one tablespoon oil, sear chicken for five minutes until browned, then lift out.
Step 6
Sauté aromatics
Add the remaining 1 tablespoon oil and sauté onion and garlic for two minutes.
Step 7
Stir-fry vegetables
Add cabbage, carrot and green beans and stir-fry for three minutes.
Step 8
Add sauce and noodles
Pour in the sauce, add noodles and gently separate them with tongs.
Step 9
Simmer noodles
Simmer five minutes, turning occasionally, until noodles begin absorbing the sauce.
Step 10
Return chicken
Return the chicken and fold it evenly through noodles and vegetables.
Step 11
Cook to 75°C
Cook three to five minutes more until thickest chicken reaches 75°C and sauce is absorbed.
Step 12
Finish and serve
Fold in two tablespoons calamansi juice, transfer to a white plate and serve hot.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
