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Home » Recipe Index » Meat and Poultry » Pinatisang Manok

Pinatisang Manok

Published: Jun 26, 2016 · Modified: May 7, 2020 by Lalaine Manalo · This post may contain affiliate links

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Pinatisang Manok made extra delicious with fresh chili leaves and mashed egg yolk. It's hearty, tasty, and delicious with steamed rice.

Pinatisang Manok in a glass serving bowl

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.

Their large bins overflowing with ampalaya tendrils, saluyot, kalabasa flowers, and chili leaves were, indeed, a sight to behold. I was like a little kid let loose in a candy store!

ingredients for pinatisang manok

As you can see from the list of ingredients and the steps involved, this 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 to the stew just before the chili leaves are thrown into the pot.

mashing hard boiled egg yolk in broth with a fork

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.

pouring fish sauce on chicken

Cooking tips

  • For maximum 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.
  • To add a kick of spice, add a piece or two of finger chilies (siling haba).

cooking chicken soup with fish sauce and chili leaves

How to serve

  • Serve with steamed rice for lunch and dinner.
  • To store leftovers, let cool completely and transfer in a container with lid. Keep in the refrigerator for up to 3 days or in the freezer 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!

cooking chicken soup with fish sauce and chili leaves
Print Recipe Leave a Comment
5 from 1 vote

Pinatisang Manok

Pinatisang Manok is a Filipino-style chicken stew made with chili leaves, ginger broth, and mashed egg yolk. It's hearty, tasty, and perfect with steamed rice.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 538kcal
Author: Lalaine Manalo

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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 and liquid is about halfway reduced.
  • In a bowl, mash hardboiled egg yolk with about ¼ 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.

Video

Nutrition

Calories: 538kcal | Carbohydrates: 5g | Protein: 43g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 1234mg | Potassium: 589mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1776IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 3mg
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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Noel D. Amor says

    December 26, 2018 at 4:01 pm

    Hi Laine,
    Mashed egg yolk added to Tinola is a very bright Idea. I remember my Mama she cooked this using native spring chicken that happened to be 'not so spring anymore' in that there were tiny eggs. She just added those tiny eggs in the boiling soup. When done, Mama scooped them in on a bowl of Tinolala for me. It was awesomely delicious!

    Noel

    Reply
    • Lalaine Manalo says

      July 23, 2019 at 3:56 am

      Hi Noel! That does sound awesomely delish!

      Reply
  2. Mica says

    April 16, 2017 at 2:49 am

    Use chicken stock if ur using chicken breast meat

    Reply
    • Lalaine says

      April 16, 2017 at 11:02 pm

      Thanks for the tip, Mica 🙂

      Reply
  3. Esther says

    June 28, 2016 at 4:34 am

    It's like tinola but there's no green papaya. The mashed egg yolk is interesting though. Perhaps I could try adding mashed egg yolk to my tinola next time I cook tinola. Thanks.

    Reply

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