Pinatisang manok (chicken soup with fermented fish sauce)
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This is a classic Filipino dish. It looks and tastes very similar to tinola. Even the basic cooking procedure is the same. The difference of pinatisang manok with tinola is that it does not count wedges of raw papaya among its ingredients. Hence, the broth has none of the flavor that papaya imparts.
Pinatisang manok is very easy to prepare. Its appearance might be deceptively simple and plain but the combination of garlic, ginger and patis gives the chicken and the broth a distinctive and very satisfactory flavor and aroma.
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5 Responses to “Pinatisang manok (chicken soup with fermented fish sauce)”
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hi! there are no sili leaves sold in my location. what’s the best substitute for this? thanks!
you can just add onion leaves, monzky. won’t be the same but it’ll work.
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Hi Connie,
I just read your Pinatisang manok 2 (chicken soup with fish sauce). What is the difference of this and the part 2?
Thanks
Racquel
The vegetables.