1/4 c. shrimp
1 tbsp. cornstarch
1 egg white
1 chicken breast
2 cloves garlic, crushed
1 onion, chopped
1/4 c. lean pork, sliced
5 pieces chicken liver
2 tsp. salt
1 tsp. Monosodium Glutamate
2 tbsp. soy sauce
1 1/2 c. broth
1 carrot, cut into strips
1 head cauliflower, cut into flowerets
4 cabbage leaves, shredded
1/4 c. pea pods
2 tbsp. cornstarch, dispersed in 1/4 c. water
1 pkg. Pancit Canton (dried Chinese noodles)

Peel shrimps leaving tail, de-vein. Coat with cornstarch and egg white. Set aside. Slice chicken breast, coat with cornstarch. Saute' garlic, onion, pork, chicken liver, shrimps and chicken meat. Season with salt, Monosodium Glutamate and soy sauce. Pour broth and bring to a boil. Add all the vegetables. Thicken with dispersed cornstarch. Stir Canton and cook 10 minutes. Serve hot.