Pancit Molo with Aligue Recipe

Make the broth: Bring chicken stock, bay leaves, onions, garlic, salt, and peppercorns in a large pot to a boil over medium heat. Add chicken, then add water to completely cover chicken. Simmer over medium-low heat for 1 hour. Remove chicken from broth. Set broth aside.

Once cool enough to handle, remove skin from chicken breast; discard skin. Shred meat and discard bones. Set chicken meat aside.

Make the dumplings: Combine all ingredients except wrapper. Fry a teaspoon of the mixture; taste then adjust seasoning. Place about 1 tablespoon mixture on the center of a wonton wrapper. Brush edges with water, fold into a triangle, and press to seal. Repeat with remaining mixture.

Place shredded chicken in a medium pot. Add fish sauce and sauté over medium-high heat for 2 minutes. Add whole shrimp, chicken liver, and gizzard. Add about 10 cups prepared broth; bring to a boil. Add dumplings; simmer over low heat for about 15 minutes.

Divide among bowls. Top with green onions and fried garlic. Serve hot.