Pasta Pearls, Bok Choy, Mollejas and Chillies in Ginger Broth

14 INGREDIENTS • 8 STEPS • 45MINS

Pasta Pearls, Bok Choy, Mollejas and Chillies in Ginger Broth

Recipe

If you love mollejas or chicken gizzard, this soup will surely find a special place in your heart!

Love This Recipe?

Pasta Pearls, Bok Choy, Mollejas and Chillies in Ginger Broth

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If you love mollejas or chicken gizzard, this soup will surely find a special place in your heart!

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

45MINS

Total Time

$7.25

Cost Per Serving

Ingredients

Servings

2

us / metric

8

Baby Bok Choy

1 tsp

Crushed Red Pepper Flakes

8 cups

Chicken Stock

1 tsp

Garlic Paste

1/2 tsp

Fresh Ginger, grated

1 tsp

Granulated Sugar

1 bunch

Scallion

5 scallions per 2 servings

to taste

to taste

Crushed Red Pepper Flakes

2 lb

Chicken Gizzards

1 Tbsp

Toasted Sesame Oil

to taste

to taste

Israeli Couscous, cooked

to taste

Red Chili Peppers, finely sliced

Nutrition Per Serving

VIEW ALL

Calories

927

Fat

28.7 g

Protein

111.9 g

Carbs

52.3 g

Love This Recipe?

Pasta Pearls, Bok Choy, Mollejas and Chillies in Ginger Broth

Save

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking Instructions

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step 1

Cook the Baby Bok Choy (8) in salted water with Crushed Red Pepper Flakes (1 tsp). Submerge the stems first for 1 – 2 minutes, depending on the size, then turn on its side to simmer the leaves as well.

step 1 Cook the Baby Bok Choy (8) in salted water with Crushed Red Pepper Flakes (1 tsp). Submerge the stems first for 1 – 2 minutes, depending on the size, then turn on its side to simmer the leaves as well.

step 2

Simmer for 30 seconds more, drain and discard the water, place bok choy into ice water.

step 2 Simmer for 30 seconds more, drain and discard the water, place bok choy into ice water.

step 3

To make the broth, add Chicken Stock (8 cups), Garlic Paste (1 tsp), Fresh Ginger (1/2 tsp) Granulated Sugar (1 tsp) and Scallion (1 bunch) seasoned lightly with Kosher Salt (to taste) and Crushed Red Pepper Flakes (to taste), simmer Chicken Gizzards (2 lb) until tender but still with a slight bite, 2 hours.

step 3 To make the broth, add Chicken Stock (8 cups), Garlic Paste (1 tsp), Fresh Ginger (1/2 tsp) Granulated Sugar (1 tsp) and Scallion (1 bunch) seasoned lightly with Kosher Salt (to taste) and Crushed Red Pepper Flakes (to taste), simmer Chicken Gizzards (2 lb) until tender but still with a slight bite, 2 hours.

step 4

Remove and discard the scallions, there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock, season soup with Toasted Sesame Oil (1 Tbsp) and Chili Oil (to taste) to taste.

step 4 Remove and discard the scallions, there should be about 1 qt remaining, otherwise adjust by reducing or adding more stock, season soup with Toasted Sesame Oil (1 Tbsp) and Chili Oil (to taste) to taste.

step 5

Remove the bok choy from the water, sqeeze out as much water as possible.

step 5 Remove the bok choy from the water, sqeeze out as much water as possible.

step 6

Cut bok choy lengthwise into quarters.

step 6 Cut bok choy lengthwise into quarters.

step 7

Add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning.

step 7 Add the boc choy to the soup, bring to a simmer, remove from heat at once, check/adjust seasoning.

step 8

Serve bok choy and gizzards. Add Israeli Couscous (to taste), add the broth and a few Red Chili Peppers (to taste). Enjoy!

step 8 Serve bok choy and gizzards. Add Israeli Couscous (to taste), add the broth and a few Red Chili Peppers (to taste). Enjoy!

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