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!