Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Pancit Canton Noodles
Crispy fried pancit canton noodles are arranged on a plate and topped with a savory gravy made with shrimp, sliced chicken thigh, boiled quail eggs, baby bok choy, and carrots in a rich oyster sauce and sesame oil blend.
Instructions
- Start to blanch the vegetables and shrimp by boiling the water in a cooking pot. Put the carrot first, quickly boil for 1-minute. Remove the carrot from the cooking pot and transfer to a bowl with ice cold water. Soak it for 2 minutes and then remove from the bowl and place in a clean plate. Do the same step with the bok choy and shrimp. Set aside.
- Fry the pancit canton noodles. Start by heating 2 cups of oil in a wok. Add the pancit canton. Deep fry while gently tossing until it becomes crispy (around 30 to 45 seconds). Remove from the cooking pot. Let the oil drip before arranging it on a serving plate.
- Make the sauce by sautéing garlic and the white part of the green onion. Add the chicken thigh. Cook for 2 minutes. Add the shrimp and carrot. Stir-fry for 30 seconds.
- Combine Knorr Crab and Corn Soup with 500 ml. water. Mix well. Pour the mixture into the cooking pot. Stir and continue cooking until the sauce thickens.
- Add the quail eggs, oyster sauce, and sesame oil. Season with ground white pepper.
- Arrange the bok choy around the plate and then pour the sauce over the crispy noodles. Serve warm.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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