Pinatisang Manok (Chicken Soup With Fish Sauce)
This recipe has been updated from the version originally published in 2006.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 1 kilo bone-in chicken (thighs and backs are recommended)
- 3 to 4 shallots
- 4 cloves garlic
- 2 thumb-sized pieces ginger
- 2 to 3 finger chilies
- 3 tablespoons cooking oil
- patis (fish sauce) to taste
- ground black pepper to taste
- 1 generous handful chili leaves
If the thighs are still attached to the back, cut the chicken into serving size pieces. Set aside.
Peel and finely slice the shallots
Peel and mince the garlic.
Peel and grate the ginger.
Slit the chilies vertically.
Heat two tablespoons cooking oil in a thick-bottomed pot.
Saute the shallots until lightly browned. Add the garlic, ginger and chilies. Drizzle in a little fish sauce. Continue sauteeing until the shallot slices are soft and browned. Scoop out the sauteed aromatics.
Pour in the remaining tablespoon of cooking oil into the pot.
Lay the chicken pieces in the hot oil, skin side down, and cook over high heat until the skins are blistered and browned. Flip the pieces to brown the opposite sides.
Return the sauteed aromatics into the pan.
Pour enough water to cover the chicken pieces in the pan.
Drizzle in more fish sauce. Sprinkle in some ground black pepper.
When the contents of the pot are boiling, set the heat to low, cover the pot and cook until the chicken is done. Taste the broth once in a while and add more fish sauce, as needed.
When the chicken is done, scatter the chili leaves on the surface of the soup. Turn off the heat. Cover the pot and leave the chili leaves to cook in the residual heat for about five minutes.
Serve your pinatisang manok hot.