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Filipino chicken soup with fish sauce and chili leaves in a pot
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5 from 2 votes

Pinatisang Manok

Pinatisang Manok is a Filipino-style chicken soup 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: 6 Servings
Calories: 358kcal


  • 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.



Calories: 358kcal | Carbohydrates: 3g | Protein: 29g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 823mg | Potassium: 400mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1186IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg