Name: Chicken Pancit Canton Guisado
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: Filipino
Ingredients: 3 Tbsp cooking oil; 12 squid balls, sliced (about 200 g); 6 cloves garlic, minced (about 30 g); 1 medium onion, sliced (about 120 g); 300 g chicken breast or thigh, thinly sliced; 250 g chicken liver and hearts combined, liver cut into bite-sized pieces and hearts halved; 200 g chicken gizzards, cleaned and thinly sliced; 3 Chinese sausages, thinly sliced (about 100 g); 1 medium chayote, peeled and thinly sliced (about 350 g); 150 g green beans, trimmed and sliced diagonally; 1 medium carrot, cut into thin strips (about 150 g); ¼ medium cabbage, sliced (about 300 g); 500 g dried pancit canton noodles; 6 cups chicken stock (1.5 L); 1 chicken broth cube (optional); ¼ cup soy sauce (60 ml); 3 Tbsp oyster sauce (45 ml); 1 Tbsp Worcestershire sauce (15 ml) (optional); 3 Tbsp calamansi juice (45 ml); 2 tsp sesame oil (10 ml); ½ tsp salt, or to taste; ½ tsp ground black pepper, or to taste

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Discover the dish

About Chicken Pancit Canton Guisado

Chicken pancit canton guisado combines wheat noodles with chicken, vegetables, and a savory sauce. It’s a familiar choice for birthdays, family gatherings, or a generous merienda that can easily become a full meal.

Pancit reflects the Chinese influence on Filipino cooking. Over time, noodle dishes became part of everyday meals and celebrations, with different regions and households developing their own combinations of noodles, meats, vegetables, and seasonings.

This version is packed with classic pancit canton ingredients: chicken, liver and hearts, gizzards, Chinese sausage, and squid balls. Chayote, green beans, carrots, and cabbage add color and texture.

The noodles cook directly in the seasoned chicken broth, then everything comes together with calamansi and sesame oil for a bright, aromatic finish.

The Kubo Cooks method

Why This Recipe Works

Sautéing the chicken and other toppings builds flavor before the broth goes into the pan. Setting the cooked meats aside keeps them from simmering throughout the entire noodle-cooking process, which is especially helpful for the delicate chicken liver.

The gizzards get their own time in the broth because they need longer to become tender. That broth then becomes the cooking liquid for the noodles, carrying the flavor through the dish rather than simply coating the outside.

Briefly blanching the firmer vegetables in the broth lets us control their texture separately. The cabbage goes in later because it softens more quickly.

Calamansi juice and sesame oil finish the dish after the heat is turned off. Their fresh citrus flavor and aroma provide a contrast to the rich, savory toppings.

What to know

Ingredient Notes

Pancit canton noodles: Use dried pancit canton intended for cooking, not instant pancit canton noodles with seasoning packets. Brands differ in thickness, cooking time, and how much broth they absorb.
Chicken: Thinly sliced breast or thigh works. Thigh is more forgiving, while breast needs closer attention to avoid drying out.
Chicken liver and hearts: Where I shop, chicken liver commonly comes with the hearts, so I use both. The liver adds richness, while the hearts provide a firmer bite. Cut the liver into bite-sized pieces and halve the hearts. If your pack contains only liver, there’s no need to buy hearts separately.
Chicken gizzards: Clean and slice them thinly. Their firmness varies, so check tenderness rather than relying only on the listed simmering time.
Chinese sausage: Adds a savory sweetness. Thin slices spread that flavor throughout the dish without making each bite too heavy.
Squid balls: Slicing gives them more surface area for light browning. Follow the package’s cooking directions.
Chayote, green beans, and carrots: Thin, evenly sized pieces cook more consistently and are easier to mix with the noodles.
Cabbage: Adds sweetness and a softer texture. It needs less cooking than the firmer vegetables.
Garlic and onion: Form the aromatic base for the meats and broth.
Chicken stock: Provides the main cooking liquid. A lightly salted stock gives you more control over the finished seasoning.
Soy sauce and oyster sauce: Build the savory flavor, but both contribute saltiness.
Chicken broth cube: Optional. It may not be needed if the stock is already well seasoned.
Worcestershire sauce: Optional. Adds a tangy, savory note to the broth.
Calamansi juice: Brightens the finished pancit. Strain out the seeds.
Sesame oil: Adds a concentrated aroma, so measure it rather than pouring freely.
Salt and black pepper: Make the final adjustment after the noodles have absorbed the broth.

Make it your own

Substitutions

Chicken breast: Use chicken thigh, or a combination of both.
Chicken liver and hearts: Leave them out and add more sliced chicken if you prefer. The dish will have a milder flavor.
Chicken gizzards: Replace with more sliced chicken if you don’t enjoy their firmer texture. The extra chicken does not need the gizzards’ separate tenderizing simmer.
Squid balls: Fish balls or kikiam can be used. Slice into manageable pieces and follow their package cooking directions.
Chinese sausage: Leave it out or replace it with a little more chicken. The pancit will lose some of the sausage’s sweetness.
Chayote: Use more cabbage, carrots, or green beans according to what you have.
Green beans: Snow peas or snap peas work too, with a shorter cooking time if you want them crisp.
Chicken stock: Use water with a chicken broth cube, following the package dilution directions. Skip the additional optional cube and adjust the other salty seasonings to taste.
Calamansi: Lemon or lime juice can provide the citrus finish. Start with less and adjust.
Worcestershire sauce: Simply omit it if unavailable.

Chicken Pancit Canton Guisado process photo 1

Chicken Pancit Canton Guisado process photo 2

Chicken Pancit Canton Guisado process photo 3

Gallery photos 1–3 of 6

From my kitchen

Kubo Cooking Notes

The noodles decide how much broth they need

The listed stock quantity is a starting point, not a guarantee that every brand will absorb exactly the same amount. Pan size and heat also affect how quickly liquid evaporates.

The noodles should be tender and well coated, without a pool of broth underneath. If they are still firm when the pan becomes dry, small additions of hot stock or water are easier to control than one large pour.

Different toppings need different cooking times

Gizzards can remain chewy long after the sliced chicken is cooked. Liver has the opposite problem: prolonged cooking can make it dry and crumbly.

Keeping these differences in mind matters more than making every ingredient follow the same timer. Chicken and giblets should reach at least 74°C, but gizzards may need additional simmering to reach a pleasant tenderness.

Plenty of ingredients need plenty of room

When sautéing the proteins, leave enough space between the pieces for moisture to evaporate. An overcrowded pan traps steam, so they can cook through without developing much color. Work in batches if needed for better browning.

This recipe has a generous amount of meat and vegetables for the noodles. A crowded pan makes it harder to mix everything evenly and easier to crush the liver or break the noodles.

A large wok or deep, wide pan gives you space to lift and fold the pancit. For a smaller pan, dividing the final mixing into batches is more manageable than forcing everything together.

The final seasoning happens after absorption

The broth may taste different from the finished pancit because the noodles absorb both liquid and seasoning. Stock, soy sauce, oyster sauce, sausage, and the optional cube all contribute salt.

The calamansi also changes how the finished dish tastes. Check the balance once everything is combined before reaching for more salt.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The vegetables can be sliced ahead of time and refrigerated in separate covered containers. The gizzards can also be simmered until tender ahead of time and refrigerated promptly with their cooking broth in a covered container. Finish cooking the noodles and vegetables closer to serving for the best texture.

Store leftovers: Divide leftover pancit into shallow covered containers and refrigerate promptly. Consume within 3–4 days. Avoid leaving a large serving platter at room temperature for extended periods.

Reheat: Reheat only the portion you need in a pan with a small splash of water or stock. Gently lift and turn the noodles as they loosen, heating until the food reaches 74°C throughout. Add fresh calamansi after reheating if you want to brighten the flavor.

Bring it to the table

Serving Suggestions

Serve with extra calamansi wedges so everyone can adjust the acidity.
Pair with pandesal for a filling merienda.
Serve alongside Lumpiang Shanghai for a shared celebration meal.
Offer sliced chilies on the side for those who prefer some heat.

Ingredients

3 Tbsp cooking oil
12 squid balls, sliced (about 200 g)
6 cloves garlic, minced (about 30 g)
1 medium onion, sliced (about 120 g)
300 g chicken breast or thigh, thinly sliced
250 g chicken liver and hearts combined, liver cut into bite-sized pieces and hearts halved
200 g chicken gizzards, cleaned and thinly sliced
3 Chinese sausages, thinly sliced (about 100 g)
1 medium chayote, peeled and thinly sliced (about 350 g)
150 g green beans, trimmed and sliced diagonally
1 medium carrot, cut into thin strips (about 150 g)
¼ medium cabbage, sliced (about 300 g)
500 g dried pancit canton noodles
6 cups chicken stock (1.5 L)
1 chicken broth cube (optional)
¼ cup soy sauce (60 ml)
3 Tbsp oyster sauce (45 ml)
1 Tbsp Worcestershire sauce (15 ml) (optional)
3 Tbsp calamansi juice (45 ml)
2 tsp sesame oil (10 ml)
½ tsp salt, or to taste
½ tsp ground black pepper, or to taste

How to Make It

Heat the cooking oil in a large wok or deep pan over medium-high heat.
Add the sliced squid balls and cook until lightly browned. Remove them from the pan and set aside.
In the same pan, sauté the garlic and onion until fragrant and softened.
Add the chicken and the prepared liver and hearts. Season lightly with salt and pepper, then sauté until cooked through and lightly browned.
Add the sliced Chinese sausage and cook briefly to release its flavor. You may also reserve some (or all) of the sausage for topping.
Remove the cooked meats from the pan and set them aside.
Add the chicken gizzards to the same pan and sauté until lightly browned.
Pour in the chicken stock, then add the soy sauce, chicken broth cube, oyster sauce, and Worcestershire sauce, if using.
Cover and simmer over medium-low heat for 15–20 minutes, or until the gizzards are tender.
While the broth is simmering, place the chayote, green beans, and carrots in a fine metal-mesh sieve and blanch them directly in the hot broth in batches.
Blanch each vegetable for 30–60 seconds, allowing the carrots to cook slightly longer. Set the blanched vegetables aside.
Add the dried pancit canton noodles to the seasoned broth and gently separate them as they soften.
Cook according to the package directions, gently lifting and turning the noodles so they absorb the broth evenly. Add a little more stock or water if the pan becomes dry before the noodles are tender.
About 1–2 minutes before the noodles are fully cooked, return the cooked chicken, liver and hearts, Chinese sausage, squid balls, and blanched vegetables to the pan. Add the sliced cabbage at this stage.
Gently toss everything together until the cabbage is slightly wilted, the ingredients are evenly distributed, and the remaining broth has been absorbed.
Taste and season with additional salt and pepper as needed.
Turn off the heat, then pour in the calamansi juice and sesame oil. Gently toss once more.
Transfer to a serving platter, top with the reserved Chinese sausage, and serve with extra calamansi on the side.

Kubo Tips

Slice the meats and vegetables into similar sizes so they cook evenly and are easier to mix with the noodles.
Avoid overcooking the chicken liver, as it can become dry and crumbly.
Thinly slicing the gizzards helps them tenderize more quickly.
Blanching the vegetables in the seasoned broth keeps them colorful and gives them extra flavor.
The amount of stock needed may vary depending on the brand and thickness of the pancit canton noodles.
Add the calamansi juice and sesame oil after turning off the heat to preserve their fresh aroma.
Gently lift and turn the noodles instead of stirring aggressively to prevent them from breaking.