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Chicken Adobo and Pancit Canton

A craving for these two pinoy dishes called for action. They’re both household favorites but only the Pancit Canton, a Filipino-style fried noodles, is usually served on celebrations and holidays. I have cooked Chinese fried noodles, Japanese and Korean noodle soups a lot of times but it was time to make one straight from my homeland.

What’s in it:

Pancit Canton

  • Flour noodles
  • Cabbage, chopped
  • Snap peas, handful (cut in half)
  • Sausages
  • Green onion
  • Soy sauce, 1/4 c
  • Sesame oil, 2 tbsp

Chicken Adobo

  • Chicken
  • Soy sauce, 1 c
  • Lemon, 1 whole
  • Dried bay leaves, 3 leaves
  • Garlic, 8 cloves (crushed)
  • Pepper
  • Water, 1/2 c
  • Brown sugar, 1-2 Tbsp

To prepare the noodles, you would do similarly to fried rice. While the noodles are cooking, start cooking the sausages in a wok then add the snap peas and cook until it starts to soften. Add the cabbage and green onions last to only heat them and then add the drained noodles. Add the soy sauce and sesame oil and mix until blended. Now it’s ready to serve.

In a mixing bowl add soy sauce, lemon juice, brown sugar, garlic, bay leaves and pepper and mix until there are no traces of brown sugar grains. Marinate the chicken for at least 15 minutes and fry in a wok until the outside is cooked. Add the rest of the marinade and water in the wok and let it cook until the sauce has reduced to your ideal thickness. Serve the chicken in a plate and the sauce in a sauce boat.

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