Pinatisang manok 2 (chicken soup with fish sauce) pinatisang馬諾克2 （雞湯與魚露）

Almost everyone I know cooks幾乎每個人都我知道廚師 pinatisang manok pinatisang馬諾克 with sili leaves.與sili葉片。 I did, too, but my kids are not fans of sili leaves.我本來也，但我的孩子是不是球迷sili葉片。 Cooking sili leaves can be tricky — overcook it a minute longer than necessary and the bitterness will become very pronounced.烹飪sili葉片可以棘手-o vercook它一分鐘的時間比和必要的苦味將成為非常突出。 That’s why sili leaves are never boiled; they are added to a dish after it is cooked.這就是為什麼sili葉子是從來沒有煮沸;它們添加到一碟後，這是煮熟後食用。 With tinola , for instance, the sili leaves are added to the cooked dish while still in the cooking pot.與tinola ，舉例來說， sili葉片都被添加到煮熟的菜的同時，仍然在蒸煮鍋。 The cooking pot is covered and the heat from the broth, plus the steam, cooks the sili leaves.蒸煮鍋是涵蓋和熱從發酵液中，再加上蒸汽，廚師該sili葉片。

So, my kids have had some bad experience with sili leaves.所以，我的孩子有一些不好的經驗與sili葉片。 Not from overcooking but with reheating.而不是從overcooking ，但與加熱爐。 Reheat leftover tinola or再熱遺留下來的tinola或 pinatisang manok pinatisang馬諾克 and the broth turns bitter.和肉湯原來的苦味。 But despite the dislike for sili leaves, my kids love the basic但是，儘管不喜歡sili樹葉，我的孩子愛基本法 pinatisang manok pinatisang馬諾克 . 。 I experimented with substitutes for the unpopular sili leaves and came up with a winner. i實驗代用品為不受歡迎的sili葉片和成立了一個贏家。

A few tips for a flavorful chicken soup.幾個提示為flavorful雞湯。 First, use parts of the chicken that has lots of bones.第一，使用部分的雞有很多骨頭。 The flavor, and the body of the broth, come from the bones.的味道，和身體的肉湯，來自骨骼。 That’s why it is never a good idea to use fillets when making soup.這就是為什麼它從來不是一個好主意，使用魚片時，湯。 I must admit that there were times when I did that but that was more out of desperation than anything else as when there’s nothing else on hand.我必須承認，有次，當我這樣做，但，這是更加完美的絕望比任何事情都重要，因為當有沒有其他對手。

My personal choice is the thigh and back.我個人的選擇，是大腿及背部。 When you buy cut up chicken, those labeled as soup packs usually contain only the backs of the chicken.當你購買削減了雞，這些標示為湯，包通常只包含背上的雞。 While they are perfect for the broth, they have too little meat.雖然他們是完美的為肉湯，他們太少，肉類。 In Filipino cooking, a lot of soup dishes are actually main dishes.在菲律賓烹飪，很多湯，菜，其實是主要菜餚。 And if all you have in your main soup dish are backs of chickens, well, you won’t get much meat.如果所有您已經在您的主湯，菜是背的雞隻，那麼，您將不會獲得多少肉。 So, try to look for the pack of choice cuts that say “thighs and backs”.因此，嘗試尋找新教材的選擇削減說“大腿和支持” 。 This doesn’t mean that there are thigh pieces and back pieces, respectively, in the pack.這並不意味著有大腿及背部件作品，分別在新教材。 It means that the chicken pieces are so chopped so that each piece actually contains a whole thigh and a part of the back.這意味著，雞件，使切碎，使每一塊實際上包含了整個大腿的一部分，該回。 You get the bones from the backs; you get the meat from the thighs.你的骨頭從背;你的肉，從大腿。 In the alternative, you can always chop up one whole chicken.作為替代，您可以隨時砍了一整個雞。

Now, how does the broth acquire that golden color?現在，請問肉湯獲得指出，黃金色？ Two things.兩件事。 One is the patis .一個是patis 。 But unless you drown your broth with patis which will make your soup dish inedible, the broth wll still look a little pale even after adding patis .但除非你淹死您的肉湯patis這將使您的湯，菜不宜食，肉湯。 WLL仍然看有點蒼白，甚至後，加入patis 。 So, what’s the secret?因此，什麼樣的秘密？ The secret is unpeeled onions.秘密是unpeeled洋蔥。 Not only are whole onions great for flavoring your broth; the golden color of the skin of white onions will help the broth to acquire a deep golden color.不僅是整個洋蔥的偉大，為您的調味液;黃金色的皮膚白色洋蔥將有助於肉湯獲得了深刻的黃金色。

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