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.
- 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
- 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.