Kenz
Culinary Explorer
try this Filipino Dish, it will warm your soul
Ingredients:
- 1 whole chicken, cut into serving pieces (or use chicken thighs, drumsticks, or your preferred parts)
- 1 onion, peeled and quartered
- 2 cloves garlic, minced
- 2 potatoes, peeled and quartered
- 2 carrots, peeled and sliced
- 1 cabbage, quartered
- 2 stalks of celery, chopped
- 8 cups water
- Fish sauce (patis) or salt to taste
- Ground black pepper to taste
Optional:
- Bok choy (pechay) or green beans, cleaned and trimmed
- Corn on the cob, sliced into 2-inch pieces
- Knorr chicken or vegetable broth cube for added flavor (optional)
Instructions:
- Prepare the Chicken and Vegetables:
- Rinse the chicken pieces under cold running water and pat dry with paper towels.
- Peel and chop the onion and garlic. Peel and quarter the potatoes. Peel and slice the carrots. Quarter the cabbage. Chop the celery.
- Boil the Chicken:
- In a large pot, add the chicken pieces, onion, garlic, and water.
- Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer, partially covered, for about 30 minutes or until the chicken is almost tender and cooked through.
- Add the Vegetables:
- Add the potatoes, carrots, and celery to the pot. If using corn on the cob, add them now.
- Simmer for another 10-15 minutes until the vegetables are tender.
- Season the Soup:
- Season with fish sauce (patis) or salt and ground black pepper to taste. Adjust the seasoning according to your preference.
- If using Knorr chicken or vegetable broth cube, add it to the pot and stir until dissolved.
- Add the Cabbage and Optional Vegetables:
- Add the quartered cabbage and any optional vegetables like bok choy or green beans.
- Simmer for another 5-7 minutes until the cabbage is wilted and the optional vegetables are tender.
- Serve:
- Ladle the Nilagang Manok into bowls and serve hot.
- Enjoy it with steamed rice and fish sauce on the side for dipping, if desired.
