Pesang manok is another type of the boiled soup dishes popular in the Filipino food culture. Although similar to nilaga in preparation and ingredients, a few knobs of fresh ginger are also added to pesa for additional layer of flavor. Chicken parts are cooked in the broth until tender and vegetables such as potatoes, bokchoy and cabbage further complete the dish. Pesang manok is a hearty chicken dish often enjoyed during the cold rainy season and is best paired with steamed rice. Give it a try and let me know what you think.
Pesang Manok
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 1 whole (about 3 to 4 pounds) chicken, cut into serving parts
- 6 cups water
- 1 small onion, peeled and quartered
- 2 pieces thumb-sized ginger, peeled and pounded
- ½ teaspoon pepper corns
- 2 tablespoons fish sauce
- 2 medium potatoes, peeled and quartered
- 1 small Napa cabbage, ends trimmed and cut into pieces
- 1 bunch bok choy, ends trimmed and cut into pieces
- salt and pepper to taste
Instructions
- In a large pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top. When the broth has cleared, add onions, ginger, pepper corns and fish sauce. Lower heat, cover and continue to cook for about 20 to 25 minutes or until chicken is cooked through.
- Add potatoes and continue to cook for about 8 to 10 minutes or until potatoes are tender. Add bokchoy and cabbage and cook for about 2 to 3 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot.
Grace says
August 27, 2017 at 5:46 pmI wasn’t aware that it’s called pesang manok, because the dish is similar to nilagang manok. I guess it doesn’t matter very much, because the preparation is the same. The ginger adds flavor and a little spiciness. I also add it for health reasons. I also tried adding a bit of fresh lemon juice to substitute for calamansi juice.
Deanne says
August 26, 2017 at 11:35 amWhat’s the difference with tinola?
Lalaine says
September 15, 2017 at 8:42 pmHi, Deanne!
The taste is basically the same but this pesang manok is heartier with cabbage, potatoes, and bok choy added.
lembest lechon says
September 23, 2015 at 1:18 amit looks like a nilaga recipe except for the bunch bok choy..
MARIA CARTER says
August 20, 2016 at 1:42 pmHi, Lalaine! Nilaga doesn’t have ginger, right? anyway, thanks for all your recipes. i really appreciate it. i was so glad to see you have this recipe for pesang manok which i have not seen from any other ‘websites’. keep up the good work!
Lalaine says
August 23, 2016 at 9:35 pmNo ginger in nilaga 🙂
Thank you so much for the feedback, I am glad you’re enjoying the recipes 🙂