Chinese Pancit Canton

Ingredients:
6 pcs fish balls, halved
6 pcs shrimp balls, halved
12 pcs quail eggs, boiled and shelled
1/2 cup chicken breast fillet, diced
1 cup tenga ng daga (black ear mushroom), soaked and cut into serving pieces
2 tbsp cooking oil
2 cloves garlic
1 medium size onion
1 pouch (55 g) Pork & Mushroom Real Chinese Soup
1/2 cup evaporated milk
200 g pancit canton noodles (fried noodles), deep fried
1/2 cup cabbage, sliced
1/2 cup carrots, sliced
1/2 cup fresh green peas
1 tbsp sesame oil


Directions:
1. Deep fry pancit canton noodles, set aside in a serving dish.
2. Dissolve Pork & Mushroom Real Chinese soup in 2 cups of water then set aside.
3. In another pan, saute garlic, onions, add sliced chicken, then the fish and shrimp balls.
4. Add the carrots, cabbage and tenga ng daga mushrooms. Pour the dissolved soup slowly.
5. Cook till sauce thickens. Add 1/2 cup evaporated milk and simmer for a minute.
6. Add sesame oil. Place sauce on top of the fried pancit canton noodles. Top with boiled quail eggs.

Makes 5 servings.


Source: Knorr