Pesang Manok is a filling and delicious boiled chicken soup that’s perfect year-round! It cooks in minutes and pairs well with steamed rice for the ultimate comfort food.
Pesang manok is another type of the boiled soup dish popular in Filipino cuisine. Although similar to nilaga in preparation and ingredients, a few knobs of fresh ginger gives pesa an additional layer of flavor.
If you’re looking for an easy dinner for busy weeknights, this soup is the perfect dish to make. It uses simple ingredients you probably have on hand and cooks in under an hour.
All you do is simmer the chicken in water with fish sauce, ginger, onions, and peppercorns until tender, and then add the potatoes and vegetables to complete the dish. You’ll be pleasantly surprised how tasty it turns out with little effort.
Cooking tips
- For deep of flavor, swap the water with rice washing.
- I like to add potatoes, Napa cabbage, and bok choy to the soup, but feel free to bulk it up carrots, green beans, and/or green onions.
How to serve and store
- Pesang manok is a hearty chicken dish often enjoyed during the cold rainy season as a delicious way to keep warm. It’s best paired with steamed rice.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in saucepan to 165 F or in microwave at 2 to 3-minute intervals, stirring well after each interval to distribute heat.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
- 6 cups water
- 1 onion, peeled and quartered
- 2 pieces thumb-sized ginger, peeled and pounded
- 1/2 teaspoon peppercorns
- 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, peppercorns, and fish sauce.
- Lower heat, cover, and simmer 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 tender.
- Add bok choy and cabbage and cook for about 2 to 3 minutes or until tender yet crisp. Season with salt and pepper to taste. Serve hot.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Romeo oledan says
Marami ako matuhan ng ibang putahi sa kawaling pinoy
cire says
masarap po, i tried cooking and the dish taste terrific, thank you kawaling pinoy
Lalaine Manalo says
You’re welcome 🙂 I am glad you enjoyed it!
Grace says
I 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
What’s the difference with tinola?
Lalaine says
Hi, Deanne!
The taste is basically the same but this pesang manok is heartier with cabbage, potatoes, and bok choy added.
lembest lechon says
it looks like a nilaga recipe except for the bunch bok choy..
MARIA CARTER says
Hi, 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
No ginger in nilaga 🙂
Thank you so much for the feedback, I am glad you’re enjoying the recipes 🙂
JULIAN says
U CAN PUT GINGER IN ANY KIND OF DISH