Pancit Canton

Please bear with the un-pretty shot of my pancit canton :) I completely forgot to take a decent photo before everyone dig in.
** I usually prepare pancit canton at dinner for the family, the vegetables were actually left overs from the Chopsuey we had for lunch. Practical, right?! Right.

For the recipe...

Ingredients:

• 1/4 kilo shrimps
• 1/4 kilo chicken meat
• 2 tbsp cornstarch dispersed in 1/4 cup water
  
• 5 cloves garlic crushed
  
• 1 large onion chopped
• 2 pcs chicken liver (cooked and sliced)
• cooking oil
• 2 cups chicken broth
  
• 1 cup sitsaro
  
• 1 small carrot
• 1 cup pechay baguio
• 1 stalk celery
• 1 pack canton noodles
• salt,pepper,soy sauce
  

Procedure:

• In a wok or pan, heat oil and saute garlic and onions. Add in the chicken meat, liver and the shrimps. Stir fry for about 4 to 5 minutes (to let out the lansa). Season with salt, pepper.
• Pour in the chicken broth and soy sauce, let it boil for another 10 minutes before adding the vegetables but do not overcook.
  
• Thicken with cornstarch (dispersed in water).
• Add in the canton noodles and cook until ready.
• Serve hot with Calamansi**

**others prefer like my husband soy sauce with calamansi.
Enjoy!