The Pansit Molo soup is usually made with chicken broth and the dumplings are made with ground pork, chicken and shrimp.
The dumpling is considered the noodle here, or pancit, though, some people add Sotanghon noodles to make it a more hearty meal.
INGREDIENTS
- 15 - 20 pcs. Siomai or Dumplings
- 2 pounds Chicken
- 1 medium Carrots, chopped
- 3 stalks Green Onions, chopped
- 2 cloves Garlic, minced
- 2 medium Onion, chopped
- 1 thumbsize Ginger, chopped
- 1/2 teaspoon Ground Pepper
- 2-3 tablespoons Salt
- 1 tablespoon Cooking Oil
- 3 stalks Green Onions, chopped, for garnish
- 1/2 head garlic, minced and fried, for garnish
COOKING TIME : 30 minutes
- Boil the chicken with the one piece onion on a pot with 2 quarts of water. Just before it boils, scoop and discard the foamy protein that floats on top.
- Take out the chicken and shred the meat. Set aside.
- Saute the garlic, onion and ginger. Add the chicken pieces and carrots and saute for 2 minutes.
- Add the chicken broth, bring to a boil and season with salt and pepper.
- Drop the dumplings one at a time, stirring occasionally.
- Turn the heat down, and simmer for 15 to 20 minutes or until dumplings are cooked.
- Garnish with green onion and fried garlic on top before serving.
