Recipe by: Cristina Rebabo-Aracil

Source: Family recipe

Serves: 6


Ingredients (Homemade Broth)

  • 2 Tbsp oil
  • 1 onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 2 lbs chicken with bones
  • 12 cups boiling water
  • 1 tsp pepper
  • 3 bay leaves
  • 1 Tbsp salt

Ingredients (Wontons)

  • 250 g ground chicken
  • 5 cloves garlic, peeled and minced
  • Salt and pepper to taste
  • 1 pack molo or wonton wrappers

Ingredients (Pansit Molo)

  • 1 Tbsp olive oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 10 cups homemade broth
  • 1 Tbsp fish sauce
  • salt and pepper to taste
  • green onions or leaks
  • fried garlic bits
  • Wonton (above)

Instruction (Homemade Broth)

  • Heat oil in a deep pot, medium heat. Add onions and garlic and fry until they are aromatic. Add chicken and cook, stirring occasionally, for about 5 to 7 mins or until chicken changes color.
  • Lower heat, cover, and cook for about 5 to 10 more mins. Raise heat to high and add boiling water. Put the bay leaves and pepper. Season with salt. Lower heat and return to simmer for another 10 to 15 mins.
  • Remove the chicken pieces from the broth and allow to cool down. Remove meat from bones and shred. Set aside the chicken meat and the broth.

Instruction (Molo Balls)

  • In a bowl, combine ground chicken, garlic, salt and pepper.
  • Separate wrappers into individual sheets.
  • Spoon a heaping tablespoonful of meat mixture and wrap individual molo balls.

Instruction (Pansit Molo)

  • Heat oil in a deep pot, medium heat. Add garlic and remove it from the pan once it turns brown and set aside. Put the onions into the pan and cook until it is translucent. 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 molo or wontons and cook for about 8 to 10 mins . Once cooked, they will float. Add chicken and cook for about 2 to 3 mins or until heated through.
  • Divide molo balls, shredded chicken and broth into serving bowls. Top with green onions /leaks and fried garlic bits.
  • Serve hot.

Download PDF version here:filipino-pansit-molo-cristina-rebano-aracil