1/2 kilo chicken (or pork) cut in cubes
1/2 cup chicken (or pork) liver, cut in strips
1/2 cup shrimp, shelled.
4 kilo chicken (or pork) cubes
2 Tbsp cooking oil
1 small piece carrot, sliced
10 pcs. Baguio beans, sliced diagonally
3/4 cup sayote, cut into strips
1 cup cabbage, strips
2 cups water
200 grams canton noodles
2 Tbsp kinchay, coarsely chopped
1-2 Tbsp cornstarch, dissolve in 1 Tbsp water (optional)
salt and pepper to taste
For the shrimp extract: remove shrimp heads and mash using mortar and pestle until well shredded. add some water and strain. Save the shrimp extract in water.
In a hot oil stir-fry carrots, baguio beans, sayote and cabbage. remove from heat and set aside.
On the same pan, sautee chicken, liver and shrimp. Add shrimp broth and water. Let it boil. Add a pinch of salt to taste (be careful canton noodles already have salt)and pepper. Put back the stir-fried vegetables and kinchay. Mix well. Thicken with cornstarch if desired. Serve hot with sliced calamansi.