Pancit Molo v1.0

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 Procedure:

1. 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.
2. Take out the chicken and shred the meat. Set aside.
3. Saute the garlic, onion and ginger. Add the chicken pieces and carrots and saute for 2 minutes.
4. Add the chicken broth, bring to a boil and season with salt and pepper.
5. Drop the dumplings one at a time, stirring occasionally.
6. Turn the heat down, and simmer for 15 to 20 minutes or until dumplings are cooked.
7. Garnish with green onion and fried garlic on top before serving.


Tips:

•You could take out the chicken skin if you want a healthier soup, or you could boil the chicken, freeze the broth and scoop out the fat that will separate on top.
•For a more filling soup, you can add sotanghon noodles, about 100 grams for this recipe. Do not put a whole bunch of noodles because it will absorb all the broth and you would end up with a dry noodle dish like a Guisado rather than soup.
•If budget is tight for a whole chicken, use a chicken thigh and canned chicken broth, instead. I like Knorr Chicken Broth, but since it is already salty, I adjust the salt in my recipe.