Pancit Molo

Heat oil (1 Tbsp) in a large pot over medium heat. Add the onion (1 small) and cook until softened and translucent, about 3 minutes. Add the garlic (8 cloves) and sauté until fragrant, about 1 minute more. Pour in the chicken broth (64 oz) and water (2 cups), then add the chicken breast (1) whole, the bouillon cube (1 cube), and fish sauce (1 Tbsp). Bring to a boil, then reduce heat and simmer for 15–18 minutes.

While the broth simmers, fold your wontons. Set up a small bowl of water for sealing. Lay a wrapper (1 package) flat and place about 1 teaspoon of filling in the center. Dip your finger in water and run it along two edges of the wrapper. Fold into a triangle and press firmly to seal, then bring the two bottom corners together and pinch to form the classic molo shape. Keep finished wontons covered with a damp cloth so they don’t dry out.

Once the chicken (1) is cooked through, remove it from the pot and let it cool slightly. Use two forks to shred it into thin strips, then return it to the pot.

Bring the broth back to a gentle boil and carefully drop the wontons in one at a time so they don’t stick together. Cook for 5–7 minutes . They’ll float to the surface when done. Add in your greens (3 to taste), stir them in during the last 2 minutes. Season with salt and pepper to taste.

Ladle into bowls with plenty of wontons, shredded chicken, and broth. Top with green onions and fried garlic and serve immediately.