This pinatisang manok has been on my to-make list for months. Since fresh chili leaves are so hard to find, I had to wait for the perfect opportunity. While I could have easily substituted spinach, I wanted to stay as true to the traditional dish as possible.
Trust me when I say this flavorful soup is worth the wait. It's easy to make and satisfying, whether you enjoy it alone or with steamed rice.
My Ingredients
- 1 tablespoon oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 thumb-size ginger pieces, julienned
- 1 whole chicken (3-4 lbs), cut into serving parts
- 3 tablespoons fish sauce
- 2 cups water
- 1 hard-boiled egg yolk (my secret weapon)
- Salt and pepper to taste
- 2 cups fresh chili leaves
How I Make My Pinatisang Manok
- First, I heat oil in a wide pot over medium heat, then add my onions, garlic, and ginger. I cook until everything is softened and fragrant.
- I add my chicken pieces and cook, stirring occasionally, until the color changes and juices run clear.
- I pour in the fish sauce and continue cooking for 1-2 minutes. This is where that distinctive "pinatisan" flavor really starts to develop.
- I add water and bring everything to a boil, making sure to skim off any scum that floats to the top for a clear, clean broth. Then I lower the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through.
- In a bowl, I mash the hard-boiled egg yolk with about ¼ cup of the hot broth until smooth, then add this mixture back to the pot and stir to disperse.
- I season with salt and pepper, then cook for another minute. Finally, I turn off the heat and add the chili leaves, covering the pot to let the residual heat wilt them perfectly.
- Serve hot and enoy your pinatisang manok!
My Personal Tips
- Use bone-in chicken cut into uniform sizes for the best flavor and even cooking.
- If you can't find chili leaves, spinach or malunggay work well as substitutes.
- Add finger chilies (siling haba) if you want a bit of heat.
- Don't skip the fish sauce. It's what makes this "pinatisan" and adds essential umami.
- The egg yolk mixture should be smooth before adding to prevent lumps.
- Let the residual heat wilt the leaves. Don't overcook them!
Related
Looking for other recipes like this? Try these:
Pinatisang Manok Recipe
My pinatisang manok is a hearty Filipino chicken soup simmered with fish sauce and enriched with mashed egg yolk, finished with fresh chili leaves.
Ingredients
Method
- First, I heat oil in a wide pot over medium heat, then add my onions, garlic, and ginger. I cook until everything is softened and fragrant.
- I add my chicken pieces and cook, stirring occasionally, until the color changes and juices run clear.
- I pour in the fish sauce and continue cooking for 1-2 minutes. This is where that distinctive "pinatisan" flavor really starts to develop.
- I add water and bring everything to a boil, making sure to skim off any scum that floats to the top for a clear, clean broth. Then I lower the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through.
- In a bowl, I mash the hard-boiled egg yolk with about ¼ cup of the hot broth until smooth, then add this mixture back to the pot and stir to disperse.
- I season with salt and pepper, then cook for another minute. Finally, I turn off the heat and add the chili leaves, covering the pot to let the residual heat wilt them perfectly.
- Serve hot and enoy your pinatisang manok!
Notes
- Use bone-in chicken cut into uniform sizes for the best flavor and even cooking.
- If you can't find chili leaves, spinach or malunggay work well as substitutes.
- Add finger chilies (siling haba) if you want a bit of heat.
- Don't skip the fish sauce. It's what makes this "pinatisan" and adds essential umami.
- The egg yolk mixture should be smooth before adding to prevent lumps.
- Let the residual heat wilt the leaves. Don't overcook them!
Tried this recipe?Let us know how it was!
Comments
No Comments