Pancit Molo is a Filipino wonton soup dish. This version is simpler compared to the molo soup that we previously featured, but the taste is as good as the original, or maybe even better.
The filling of the wontons are composed of ground pork and shrimp. I also added onion, sesame oil, and some seasonings. These ingredients should be readily available in the supermarket or Asian stores near your location. The soup is composed of chicken broth and water along with rotisserie chicken. You can also use chicken stock or plain water, but you will need to add chicken bouillon if this is the case. Using rotisserie chicken makes the soup very tasty. I have tried this with lechon manok too and it was good too.
While all the ingredients help make this dish a success, there is one ingredient that plays an important role. I am talking about toasted garlic (tustadong bawang). Adding it can take this dish to another level. I love toasted (or roasted) garlic. In my opinion, it makes pancit molo and even dishes such as arroz caldo and goto taste better. Do you like it too?
Try this Pancit Molo Recipe. Enjoy!
Pancit Molo Recipe
Ingredients
Wonton
- 1 1/2 lbs. ground pork
- 15 pieces medium shrimp shell removed and deveined
- 30 to 35 pieces wrapper wonton
- 1 medium yellow onion minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sesame oil
- 1 egg
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
Soup
- 1/2 rotisserie chicken
- 48 oz. chicken broth
- 3 cups water
- 1/2 cup chopped scallions
- 1/4 cup toasted garlic
- 2 to 3 tablespoons fish sauce
Instructions
- Start to prepare the wonton by chopping the shrimp into small pieces and put it in a mixing bowl.
- Add ground pork, onion, sesame oil, egg, salt, garlic powder, and pepper. Mix well.
- Lay a piece of wonton wrapper flat on a plate. Scoop 1 1/2 teaspoon of the mixture and place on the middle of the wrapper. Fold the wonton wrapper to form a triangle. Press the sides to keep the meat mixture intact. Gold both sides of the triangle wrapper inward. Set aside. Do this step until the pork mixture is completely consumed.
- Make the soup by combining water and chicken broth in a soup pot. Let boil.
- Add the rotisserie chicken (with bones). Cover and boil in low heat for 20 minutes. Turn the heat off temporarily.
- Remove the chicken and let it cool down. Separate the meat from the bones. Shred the meat.
- Turn the heat back on and wait until the liquid reboils. Add the shredded chicken meat.
- Put the wontons in the soup pot. Cover and cook for 5 to 10 minutes in low to medium heat.
- Add the fish sauce and half of the chopped scallions. Stir.
- Transfer to a serving plate. Top with toasted garlic and additional scallions.
- Serve. Share and enjoy!
jeth says
In Iloilo, we add evap milk to make it taste better.
Vanjo Merano says
Jeth, that is a good input. I will try to do it next time and see how it goes.
edmundo says
you do it right sir! pancit molo has a clear soup. it shouldn’t be with evap. milk. or else it would taste like chicken sopas. lol
Sheillane V.Lizardo says
I love to cook especially a new recipes.Calderetas,kare,nilagang pata at pochero.
Vanjo Merano says
That is good to know. We share the same passion for cooking.
Marikris says
Can I use the whole rotisserie chicken already cooked from the supermarket? I guess I chop it up to boil it with the soup and then shred it?
Jill says
Thanks
ellaine says
Ano po yung rotisserie chicken?san po sye pwede mabili?may alternaive po ba kung wala makita?tia
Vanjo Merano says
Rotisserie chicken is chicken cooked in a Rotisserie oven. You can use lechon manok as alternative.
Mona says
Alternative for sesame oil?
Ming says
Hindi na po kailangan mag saute dito diba? Sa iba po kasi nag gigisa pa sila. Pero i’ll still follow this procedure?
Josephine Devereux says
I add flat noodles in my soup.
Meri Cathar says
Is it still ‘pancit’ molo without any pancit?
Egee says
I use the Bacolod chicken inasal meat chopped small. And since I love spice I also put toasted pepper together with garlic. Delicious!