INGREDIENTS
For soup stock:
1 large chicken (preferably native)
1 large onion, quartered
1 bay leaf
1 teaspoon black peppercorns
Salt
For Molo filling:
1/2 kilo ground pork
1/2 kilo shrimp, peeled and minced
1 head garlic, minced
1 large onion, minced
2 stalks green onion, minced
salt
pepper
soy sauce
2 eggs
100 pieces Molo wrappers
1/2 head garlic, minced
1 large onion, minced
green onion, chopped
patis
DIRECTIONS
- In a large pot, put together soup stock ingredients with water.
- Simmer till chicken is tender. Remove and shred. Discard bay leaf.
- In a bowl, combine molo filling ingredients except wrappers.
- Mix very well and wrap in the mole wrappers.
- Drop in boiling soup stock.
- In a pan, saute garlic, onion and shredded chicken.
- Add to soup stock.
- Season with patis and garnish with chopped green onion.
- Serve with biscocho. 10 portions.
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