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Pancit Molo
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4 from 2 votes

Pancit Molo

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Servings: 4 to 6 Servings
Author: Lalaine Manalo

Ingredients

  • 1 tablespoon oil
  • 1 onion peeled and sliced thinly
  • 2 cloves garlic peeled and minced
  • 10 cups homemade broth
  • 1 tablespoon fish sauce
  • 30 pieces wontons
  • salt and pepper to taste
  • green onions ends trimmed and chopped
  • fried garlic bits

For the Homemade Broth

  • 1 tablespoon oil
  • 1 onion peeled and chopped
  • 4 cloves garlic peeled and minced
  • 3 pounds bone-in chicken parts wings, thighs
  • 12 cups boiling water
  • 1 teaspoon pepper corns
  • 2 bay leaves
  • 1 tablespoon salt

For the Wontons

  • 2 pounds ground pork
  • 1/2 cup green onions finely chopped
  • 1/2 cup water chestnuts finely chopped
  • 1 small carrot peeled and shredded
  • 3 cloves garlic peeled and minced
  • 1 tablespoon soy sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 package 30 pieces Molo or wonton wrappers

Instructions

  • In a pot over medium heat, heat oil. Add onions and garlic and cook until aromatic. Add broth and bring to a simmer. Add fish sauce and cook for about 1 to 2 minutes. Season with salt and pepper to taste. Add wontons and cook for about 8 to 10 minutes or until cooked through. Add chicken and cook for about 2 to 3 minutes or until heated through.
  • Divide wontons, shredded chicken and broth into serving bowls. Top with green onions and fried garlic bits. Serve hot.

For the Homemade Broth

  • In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color. Lower heat, cover, and cook for about 15 to 20 minutes or until chicken releases its juices.
  • Raise heat to high and add boiling water. Add bay leaves and peppercorns. Season with salt. Skim scum that accumulates on top. Lower heat and return to simmer for another 10 to 15 minutes or until chicken is cooked through.
  • With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm. Break bones to expose marrow and return to pot.
  • Continue to cook at barely a simmer, uncovered, for about 1-1/2 to 2 hours or until liquid is reduced and concentrated. Using a cheesecloth, strain stock to remove bones and aromatics.

For the Wontons

  • In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well-distributed.
  • Separate wrappers into individual sheets. Spoon a heaping tablespoonful of meat mixture on middle of wrapper and then gather sides to form a "cup" around mixture.