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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, pork, shrimp, or any other seafood, or just add more veggies of your choice.
However, if you love mollejas as much as I do, this soup will surely find a special place in your heart 🙂
In my opinion, the mollejas fit perfectly with the other ingredients, but as usual, use what you prefer, what you can afford or whatever you have in your larder that seems to fit the dish.
If you look at the pictures and try to immagine the taste of it, you’ll know that the main attraction is the Ginger/Tamarind Broth, the pasta pearls and the bok choy, everything else is just icing on the cake 🙂
Bon Appétit ! Life is Good !
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cook the bok choy in salted water with 1 tsp chili flakes – submerge the stems first for 1 – 2 minutes (depending on the size), then turn on its side to simmer the leaves as well
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- simmer for 30 seconds more, drain and discard the water, place bok choy into ice water
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- in 2 qt of chicken stock, 1 tsp garlic paste, 1/2 tsp grated ginger, 1/2 tblsp sugar and 5 to 10 scallions (depending on the size), seasoned lightly with kosher salt and chili flakes,simmer 2 lbs mollejas until tender but still with a slight bite, ca 2 hours (some mollejas are tougher than others), remove and discard the scallions, (there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock), season soup with 1 tblsp toasted sesame oil and chili oil to taste
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- remove the bok choy from the water, sqeeze out as much water as possible
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- cut bok choy lengthwise into quarters
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- add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning
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- bok choy……..
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- bok choy and mollejas……
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- add feshly cooked pasta pearls (Israeli couscous), add the broth and a few finely sliced chillies
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- Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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- Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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- Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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- Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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ChefsOpinion 
Yum! That looks good.
LikeLiked by 1 person
Anneli,
most folks never tried mollejas. But most who did, love them forever 🙂
Cheers !
LikeLiked by 1 person
I bet they did!
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I’ve always like the gizzards when my mom used to simmer the liver, stomach, and neck of poultry.
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