This recipe is inspired from a recipe of an ex-colleague in the Philippines and a good friend here in New Zealand, Gerald is his name hence the dish. He introduced this dish to us when we had a potluck gathering before, it is a noodle dish that is similar to pancit canton but it uses chicken offal instead of the usual chicken meat. In effect the texture of the dish is a bit different and we loved it, since then we always ask him to cook this for us if there is some gathering, we even cook it at home. A good replacement for the pancit canton specially for those who loves the flavours and texture of chicken offal.
400g fresh fine egg noodles
1/2 cup pork belly, sliced
1/2 cup chicken heart, sliced in half
1/2 cup chicken gizzard
1 small shallot, thinly sliced
3 cloves garlic, minced
1 tsp ginger paste
2 tbsp peanut oil
1 carrot, julienned
6 stalks garlic sprouts, julienned
2 cups beansprouts
1 tsp cornstarch
1 tbsp hoisin sauce
4 tbsp soy sauce
4 tbsp Chinese cooking wine
1 cup chicken stock
1. In a very hot wok add peanut oil and stir fry pork, heart and gizzard until cooked, remove from wok then set aside.
2. Lower the heat to medium high, then add garlic, ginger and shallots.
3. Toss garlic sprouts and stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
4. Mix corn starch with chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
5. Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
6. Put back the cooked meat, vegetables and bean sprouts, stir for 1 minute then serve.