Secret to awesomely moist pancit canton

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.


One Comment Add yours

  1. Betis Boy says:

    Your mom and my mom should have a pancit canton kick-off. My mom makes a mean one. We should do a blind taste 🙂


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