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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
- 150 g chicken liver, sliced into bite-sized pieces
- 100 g chicken hearts, halved (optional)
- 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, chicken liver, and chicken hearts, if using. Season lightly with salt and pepper, then sauté until the chicken is cooked and the edges are lightly toasted.
- 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.
- About 1–2 minutes before the noodles are fully cooked, return the chicken, liver, hearts, gizzards, 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.
- Blanch each vegetable for 30–60 seconds, allowing the carrots to cook slightly longer. Set the blanched vegetables aside.
- About 1–2 minutes before the noodles are fully cooked, return the chicken, liver, hearts, gizzards, 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.
- Serve and enjoy!
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.