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Pancit Molo

Posted on July 2, 2019 | No Comments on Pancit Molo

Nothing beats a heartwarming serving of pancit molo any afternoon.  Piping hot with molo balls topped with toasted garlic flakes, this is the best treat for anyone.  Savor this version that uses ground chicken instead of pork, making it an even more enjoyable treat.

Yield: 8 -10 portions

Ingredients:

  • Molo Balls
    • 500 grams Lean ground chicken
    • 5 stalks spring onion, chopped
    • 5 cloves garlic, chopped
    • 1 piece red onion, chopped
    • 1 tablespoon light soy sauce
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon splenda
    • 2 pieces egg, beaten
    • 1 pack Molo wrapper
  • Molo Broth
    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 3-4 cloves garlic, crushed
    • 500 grams shrimp, peeled, boiled and chopped
    • 500 grams skinless chicken meat (thigh and breast), boild and flaked shrimp head from 500 grams of shrimp, pounded and juiced
    • 2 liters (8 cups) water used for boiling chicken
    • Salt and pepper to taste
    • 5 stalks spring onions, chopped
    • 1/2 head garlic, chopped and toasted

Molo Balls Procedures:

  1. Combine all of the ingredients for the molo balls (except the wrapper) and mix well.
  2. Scoop about 1 teaspoon of the mixture into the center of the molo wrapper.
  3. Fold up and twist tightly.  Repeat this procedure with remaining filling.

Molo Broth Procedures:

  1. Heat olive oil and butter in pan.
  2. Saute garlic until toasted.
  3. Add flaked chicken and chopped shrimps.
  4. Transfer sauteed chicken and shrimps to a pot containing combined chicken and shrimp broth.
  5. Season to taste and let it boil.
  6. Drop the molo balls into boiling broth and let them cook for 2 minutes before turning off the heat.
  7. Cover and let molo balls cook in heat before serving.
  8. Serve with spring onions and toasted garlic

Nutrition Facts Per Serving:

  • Calories (kcal) 434
  • Carbohydrates (g) 16
  • Protein (g) 45
  • Fat (g) 20

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