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
HOW TO COOK:
- 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.
SOURCE: filipinofood.junkfoodie.com
IMAGE: angsarap.net
