Bihon Canton Guisado is a Filipino classic fiesta essential noodle, made of two popular noodles: pancit canton (flour noodles), and pancit bihon (rice noodles). Having bihon canton is like having a feast in a bowl. The noodles, veggie and meat ensemble together makes this one fulfilling dish.

Written Recipes at https://yummykitchentv.com/bihon-cant...
#bihoncantonguisado #CantonGuisado #guisado

INGREDIENTS
✔️ 250 grams Bihon
✔️ 200 grams Canton
✔️ 300 grams Chicken (best with bones)
✔️ 1/2 cup chicken liver
✔️ 4 tablespoon soy sauce
✔️ 1/4 cup oyster sauce
✔️ 1 large onion (chopped)
✔️ 5 cloves garlic (minced)
✔️ 1 cup kikiam (or squidballs)
✔️ 5 to 6 cups water (for broth)
✔️ 1 piece Shrimp broth cube (or chicken cube)
✔️ 1 medium carrot
✔️ 1/2 cup green beans
✔️ 3 to 4 cups cabbage
✔️ 1 small red/green bellpepper
✔️ 4 pieces bay leaf (for broth)
✔️ pepper to taste
✔️ Fish sauce (patis) to taste
✔️ 1 - 2 teaspoon sugar (optional)
✔️ oil for sauteing
✔️ 2 tbsp. Celery leaves or kinchay (optional)

DIRECTIONS
Arrange the chicken in a pot and add the bay leaves. Pour enough water to cover the chicken and allow it to boil. When boiling, remove the white scum that floats using a spoon. Cover the pan and cook for another 10 to 15 minutes.
Separate the chicken from the broth. Cool the chicken completely. Flake to remove the bones. Reserve the chicken broth.
Heat some oil in a pan. Fry the kikiam until light brown and partly cooked. Set aside.
In the same pan, saute the onions and garlic until fragrant and light brown. Add the chicken liver and saute until it changes color. Season with some pepper.
Add the flaked chicken to the pan and saute for a few minutes. Pour half of the soy sauce and the oyster sauce. Stir and saute. Add the carrots and green beans and saute to cook for a few minutes. Add the bell peppers and cabbage. Stir and saute until the cabbage softens. Add the fried kikiam. Combine well with the other ingredients.
Transfer the vegetable mixture to a container and set aside.
Add the reserved chicken broth to a pan. Put the shrimp broth cube and allow it to boil.
When boiling, add the rest of the soy sauce and oyster sauce. Stir well. Do a taste test and adjust the taste using fish sauce or salt and a little sugar.
Add the bihon noodles and allow it to soften. Gently separate the noodles using two sandoks.
Add the pancit canton noodles and baste with the broth until it softens. Lower the heat until the broth is completely absorbed by the noodles.
Add the vegetable mixture to the noodles. Toss gently until well-combined. Add some freshly-chopped celery leaves for added fragrance.
Transfer the bihon canton to a serving platter. Eat it while it’s hot. Enjoy!

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