We’ve both written about pancit canton here a number of times but I’d gotten more than a few comments about how moist this noodle dish looks. So I thought I’d share the family secret: chicken stock. Lots and lots of chicken stock.
Mom has a huge pot of chicken stock, in rapid boil, ready when she begins cooking pancit canton. That’s because the noodles absorb quite a lot of liquid. We already have a quite a bit in the wok before the noodles go in, and then start adding more once the noodles start cooking. The stock has to be boiling; you don’t want to add cold stock or even water because it’ll stop the cooking process and there’s a very good chance your pancit will end up mushy.