Pinatisang Manok is easy to make and extra flavorful with added fresh chili leaves and mashed egg yolk. It’s a hearty and tasty soup you can enjoy on its own or with steamed rice.
This pinatisang manok has been on my to-make list for months, but since fresh chili leaves are hard to come by, it was only yesterday when I was able to do so. Although I could have easily subbed spinach, I wanted to be as true to the traditional dish as possible.
You can just imagine my excitement when I found these coveted leaves on my recent trip to Seafood City. So I’ve learned, the supermarket sells on Fridays indigenous produce they don’t normally have on other days.
Pinatisang manok vs Tinola
As you can see from the list of ingredients and cooking steps, this chicken soup is very similar to the ubiquitous tinola. What sets the flavor apart is, we’re using more fish sauce (its pinatisan, after all) and adding a mashed egg yolk just before the chili leaves are thrown into the pot.
Yes, egg yolks! Trust me, my peeps. You NEED this in your life!
The addition of a hardboiled yolk is a stroke of genius. It gives the broth a certain richness and depth of flavor that takes it up a notch.
- For optimal flavor, use bone-in chicken cut-up into serving parts.
- I love the peppery taste fresh chili leaves bring to the soup, but spinach or malunggay are also delicious options.
- If you want a kick of spice, add a piece or two of finger chilies (siling haba).
How to serve and store
- Pinatisang manok is delicious on its own or as served with steamed rice for lunch and dinner.
- To store leftovers, let cool completely and transfer in a container with a lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepot and heat to an internal temperature of 165 F.
Looking for more delicious chicken soups? Try this binakoe na manok made with coconut juice. It’s so refreshing and delicious!
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 2 thumb-size ginger, peeled and julienned
- 1 whole (about 3 to 4 pounds) chicken, cut into serving parts
- 3 tablespoons fish sauce
- 2 cups water
- 1 hardboiled egg yolk
- salt and pepper to taste
- 2 cups fresh chili leaves
- In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add chicken and cook, stirring occasionally, until color changes and juices run clear.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is cooked through.
- In a bowl, mash hardboiled egg yolk with about 1/4 cup of the broth from the pot. Add to pot and stir to disperse.
- Season with salt and pepper to taste. Continue to cook for another 1 minute.
- Turn off heat and add chili leaves. Cover and allow residual heat to continue cooking the leaves until just wilted. Serve hot.
“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.”