Pinatisang Manok
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
306 kcal
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Course
Main Course
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Cuisine
Filipino
Pinatisang Manok
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Pinatisang Manok (pinatisan = fish sauce-flavored, manok = chicken) is a Filipino chicken soup distinguished by its rich broth enhanced with mashed egg yolk and fresh chili leaves. Unlike its cousin Tinola, this dish features a more pronounced umami flavor from generous fish sauce use.
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Ingredients
- 1 whole chicken 3-4 pounds, cut into serving pieces (1 buong manok)
- 1 onion thinly sliced (1 sibuyas)
- 2 cloves garlic minced (2 butil ng bawang)
- 2 thumb-sized ginger julienned (2 piraso ng luya)
- 3 tablespoons fish sauce patis
- 2 cups fresh chili leaves dahon ng sili
- 1 hardboiled egg yolk pula ng itlog na maalat
- 6 cups water tubig
- 1 tablespoon cooking oil mantika
- salt and pepper to taste asin at paminta
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Instructions
- Start by cutting your whole chicken (buong manok) into 8-10 serving pieces. Pat the chicken pieces dry with paper towels. Season them lightly with salt (asin) and black pepper (paminta). Allow the seasoned chicken to rest at room temperature while you prepare the other ingredients.
- Peel and thinly slice one medium onion (sibuyas) into ⅛-inch rings. Peel and mince two cloves of garlic (bawang). Take two thumb-sized pieces of ginger (luya) and cut them into thin, matchstick-sized strips. Sort through two cups of fresh chili leaves (dahon ng sili), removing any tough stems. Place one egg in a pot of water and bring to a boil to prepare your hardboiled egg yolk (pula ng itlog na maalat).
- Place a large, heavy-bottomed pot or Dutch oven (malaking kaldero) over medium heat (350°F/175°C). Add one tablespoon of cooking oil (mantika). Once the oil is hot, add your sliced onions to the pot. Cook them until they become translucent (malinaw), about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant (mabango). Add the julienned ginger and cook for another 1-2 minutes until aromatic.
- Place your chicken pieces in the pot skin-side down. Let them cook until the skin turns golden brown (kulay ginto), about 5-6 minutes. Turn the pieces over and cook for another 4-5 minutes. Pour in three tablespoons of fish sauce (patis) and let it simmer for one minute to release its aroma.
- Pour six cups of water (tubig) into the pot. Increase the heat and bring the mixture to a full boil (kumukulo) at 212°F/100°C. Once boiling, use a spoon to carefully skim off any scum (langis-langis) that rises to the surface. Reduce the heat to low until you see gentle bubbles (about 185°F/85°C). Cover the pot and let it simmer for 25-30 minutes. Check that the chicken's internal temperature reaches 165°F/74°C using a meat thermometer.
- While the soup simmers, peel your hardboiled egg and separate the yolk. Place the yolk in a small bowl (mangkok). Remove about ¼ cup of hot broth from the pot and gradually whisk it into the mashed egg yolk until you have a smooth mixture. Stir this enriched mixture back into the main pot of soup.
- Taste the broth and adjust the seasoning with additional salt and pepper if needed. Start with ¼ teaspoon each and adjust to your preference. Turn off the heat and add the fresh chili leaves to the pot. Cover and let them wilt in the residual heat for 3-5 minutes. The leaves should remain bright green and just tender (malambot).
- Let the soup rest for 5-10 minutes before serving. During this time, you can skim off any excess oil from the surface if desired. The broth should have a clear, golden-amber color with a slightly thickened consistency from the egg yolk.
- Serve your Pinatisang Manok piping hot in individual bowls (mainit na sabaw). Traditionally, it's enjoyed with steamed white rice (kanin) and can be accompanied by calamansi halves or a side of patis-calamansi dipping sauce. For those who enjoy extra heat, serve with fresh bird's eye chilies (siling labuyo) on the side.
- Any leftover soup should be allowed to cool completely before storing in an airtight container. Refrigerate at 40°F/4°C and consume within three days. When reheating, bring the soup back to a gentle simmer (about 165°F/74°C) before serving.
Notes
- Use native chicken (native na manok) for more flavorful broth
- Don't overcook the chili leaves to maintain their nutrients
- For clearer broth, blanch the chicken pieces first
- Add ginger gradually to control its intensity
- Let the soup rest for 5-10 minutes before serving to allow flavors to meld
Nutrition Information
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Calories
306kcal
(15%)
Carbohydrates
2g
(1%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
95mg
(32%)
Sodium
800mg
(33%)
Potassium
297mg
(8%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
179IU
(4%)
Vitamin C
4mg
(4%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 800mg | 33% |
| Potassium | 297mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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