Pinatisang Manok
Pinatisang Manok is a Filipino-style chicken soup with chili leaves, ginger broth, and mashed egg yolk. It's hearty, tasty, and perfect with steamed rice.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 1 whole (about 3 to 4 pounds) chicken, cut into serving parts
- 3 tablespoons fish sauce
- 2 cups water
- 1 hardboiled egg yolk
- salt and pepper to taste
- 2 cups fresh chili leaves
Instructions
- 1
In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- 2
Add chicken and cook, stirring occasionally, until color changes and juices run clear.
- 3
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 4
Add water and bring to a boil, skimming scum that floats on top.
- 5
Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is cooked through.
- 6
In a bowl, mash hardboiled egg yolk with about 1/4 cup of the broth from the pot. Add to pot and stir to disperse.
- 7
Season with salt and pepper to taste. Continue to cook for another 1 minute.
- 8
Turn off heat and add chili leaves. Cover and allow residual heat to continue cooking the leaves until just wilted. Serve hot.