Pinatisang manok 2 (chicken soup with fish sauce)
December 2, 2006
Filed under Chicken recipes, Filipino food, Soup recipes
Ingredients :
1 kilo of chicken thighs and backs (or 1 whole chicken, chopped into serving pieces)
1 whole head of garlic
2 large white onions
patis
3/4 kilo of cooking potatoes
1 large bunch of onion leaves
Cooking procedure :
Place the chicken pieces in a large cooking pot. Cover with water. Bring to a boil, skimming off scum as it rises. Add the whole garlic and onions. Season with patis. Cover and simmer for about 30 minutes.
While the chicken cooks, peel the potatoes and cut into wedges. Soak in water to avoid discoloration. What I do is to syncronize the time so that by the time the potatoes are peeled and cut, they can go directly into the cooking pot. That way, nothing is lost to the soaking water. Add the potatoes to the chicken and continue simmering.
Meanwhile, prepare the onion leaves. Wash in running water to remove any soil that clings near the roots. Cut about an inch off the tops. Cut off the roots. You want to retain as much of the white and light green portions near the roots because those are the most flavorful parts. Cut the trimmed onion leaves into 2-inch lengths.
After about 10 minutes, by which time the potatoes would be partially cooked, taste the broth. You will probably need to add more patis unless you overdid it when you started simmering the chicken. Potatoes are like sponges when it comes to salt — they will absorb much of the saltiness from the broth. That’s why nine chances out of ten, you will need to adjust your seasonings. After adjusting the seasonings, continue simmering until the potatoes are almost done (another 5 to 7 minutes should do it unless you cut your potatoes into huge pieces). Add the onion leaves and simmer for another 3-4 minutes.
Serve hot.
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Wow! A simple dish with only 6 ingredients. Dadanin na lang talaga sa pagalingan ng timpla…
Hehehe true. True.
Wow! great tip! I’m going to try it next time i make pinatisang manok, it does make the broth a lot more appealing. Usually if sili leaves aren’t available i make do with malunggay leaves. Before I was so conventional in the kitchen…pero thanks to you i’ve been an expert at substituting unavailable ingredients hahaha. Pinatisang Manok, Sinampalukang Manok, Tinolang Manok and Nilagang Manok….all these are comfort food for me. And you are so right, fillets are never meant for soups. So glad you’ve found a way to enhance the appearance of such a simple (but wonderful) dish. Just when you thought it couldn’t get any better…:wink:
hi… tnx for the tip. i would love to cook this dish. check ko lang po ung garlic dito kung chopped ba o whole garlic, and do we have to leave it unpeeled like the onion… thanks!
Good for you, Nadia. Substituting allows the creation of more varieties of a single dish.
Pinky, whole unpeeled garlic. Better if you pierce it in several places with a small pointed knife.
Connie,
do you have a recipe for pickled chicken? Sa Marikina, kapag fiesta, di pwedeng walang “pickles”. Yun ang tawag nila sa dish na ito. I have tried cooking it with chicken using pickle relish. Just thought if you have another recipe for this.
connie,
can i add luya to this dish, just to take out the “lansa” from the manok??
Hi Connie,
Your website is grrreat! I’m here in Sydney with my family (we have a 12 y/o girl and 11 y/o boy). I always email my mom (in the phils) for recipes. Although I have lots of cokbooks here, I still prefer to cook pinoy food. However, your website is vey handy, instead of me waiting for a few days for my mom to answer my email.
Anyway, can I ask if the onion leaves the same as the spring onions or eschallots?
Thanks!
Racquel from Downunder
,,,,ilove it very much!!!
Hi Ms. Connie, tried this dish yesterday, i add beef stock to the water coz medyo matagal na sa freezer, and it turned out great mas lalong lumasa. Aside from that, i considered it meal in a flash coz i just cooked it in less than half an hour. Its because i chopped the chicken thighs into bite size pieces hehehe..might be too small but im in a hurry to feed my kids and me too
Ayos! A hot home-cooked meal in less than 30 minutes. Talagang cooking in a flash.