The friendly debate between Pesang Manok and Tinola has been an endless source of playful arguments with my friends, especially during rainy season when we all crave something warm and comforting.
While Tinola will always have a special place in my heart, there’s something I love about the way the ginger-infused broth in Pesa wraps around you like a warm hug from your Lola.
Every time I make this recipe, watching the clear broth bubble away with chunks of tender chicken and bright green pechay, I’m transported back to my mother’s kitchen where she taught me her secret: using rice washing water instead of plain water to give the soup that extra depth of flavor that makes it uniquely ours.
This Pesang Manok recipe is my go-to comfort food that I’m excited to share with you today.
What is Pesa?
“Pesa” is a Filipino cooking term that comes from the Hokkien Chinese word “peh-sa” (白煠), which refers to a cooking method of parboiling or simmering in water until thoroughly cooked.
In Filipino cuisine, “pagpepesa” is the process of cooking with plenty of ginger in a clear broth. This technique is commonly used for both fish (Pesang Isda) and chicken (Pesang Manok) dishes. The method typically produces a light, clear broth that’s flavored primarily with ginger, and the dish is usually garnished with vegetables like cabbage or pechay (bok choy).
Why You’ll Love This Recipe
- Incredibly comforting and perfect for cold weather or when feeling under the weather
- Simple, wholesome ingredients that are easy to find
- One-pot meal that’s both nutritious and filling
- Rich in immune-boosting properties from ginger and vegetables
- Budget-friendly family meal
- Ready in just one hour
- Versatile recipe that can be customized with different vegetables
Pesang Manok (Filipino Ginger Chicken Soup)
Equipment
- Large pot (kaldero) for simmering the soup
- Sharp knife (kutsilyo) for cutting ingredients
- Cutting board (Sangkalan) for prep work
- Spider strainer (sandok) for skimming impurities
- Measuring spoons (kutsara pansukat) for precise measurements
- Wooden Spoon (Sandok Kahoy) for gentle stirring
- Peeler for preparing vegetables
Ingredients
For the Broth Base
- 1 whole chicken 3-4 pounds, cut into serving pieces (manok)
- 6 cups water tubig
- 2 thumb-sized ginger luya, peeled and pounded
- 1 large onion sibuyas, peeled and quartered
- ½ teaspoon whole peppercorns paminta
- 2 tablespoons fish sauce patis
- Salt asin to taste
Vegetables
- 2 medium potatoes patatas, peeled and quartered
- 1 small Napa cabbage repolyo, cut into pieces
- 1 bunch bok choy pechay, ends trimmed and cut into pieces
Instructions
- Begin by preparing your ingredients: Cut one whole chicken (3-4 pounds) into serving pieces (manok). Peel and pound 2 thumb-sized pieces of ginger (luya). Peel and quarter 1 large onion (sibuyas). Peel and quarter the potatoes (patatas). Cut the Napa cabbage (repolyo) and bok choy (pechay) into pieces.
- Place the chicken pieces and 6 cups of water (tubig) in a large pot. Bring to a boil over medium-high heat (82°C/180°F). Using a spider strainer (sandok), carefully skim off any scum or foam (bula) that rises to the surface to ensure a clear broth (hanggang maging malinaw ang sabaw).
- Once the broth is clear, reduce heat to medium-low (71°C/160°F). Add the pounded ginger, quartered onion, ½ teaspoon whole peppercorns (paminta), and 2 tablespoons fish sauce (patis). Cover and simmer for 20-25 minutes, or until the chicken is tender (hanggang lumambot ang manok).
- Add the quartered potatoes to the pot and cook for 8-10 minutes until fork-tender (hanggang maluto ang patatas). Add the Napa cabbage and bok choy, cooking for an additional 2-3 minutes until the vegetables are crisp-tender but still bright green (hanggang maluto pero crispy pa rin ang gulay).
- Season with additional salt (asin) to taste. Let the soup rest for 10 minutes before serving to allow the flavors to meld together.
- Serve hot with steamed rice (kanin) and condiments like fish sauce with calamansi or crushed garlic in vinegar (bawang sa suka).
Tips from Lola’s Kitchen
- Use native chicken (native na manok) for more flavorful broth
- Pound ginger before adding to release more flavor
- Save rice washing water (hugas bigas) to use instead of plain water for deeper flavor
- Add ginger gradually – you can always add more but can’t take it away
- Let soup rest for 10 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed rice (kanin)
- Accompany with:
- Fish sauce (patis) with calamansi
- Fresh red chilies (siling labuyo)
- Green onions (sibuyas dahon) garnish
- Crushed garlic (bawang) in vinegar
Troubleshooting
- Cloudy Broth: Skim surface regularly during initial boiling
- Tough Chicken: Extend simmering time at low temperature
- Mushy Vegetables: Add them in stages based on cooking time
- Bland Taste: Adjust fish sauce and salt gradually
- Oily Surface: Skim excess fat or chill and remove solidified fat
Ingredient Alternatives
- Chicken: Can use chicken parts like wings or legs
- Napa Cabbage: Regular cabbage or pechay Baguio
- Bok Choy: Spinach or mustard greens
- Fish Sauce: Light soy sauce (adjust salt accordingly)
- Fresh Ginger: Ginger powder (1 tsp = 1 thumb fresh)
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months (without vegetables)
- Reheat: Stovetop until 165°F/74°C
- Storage tip: Store vegetables separately if planning to keep for several days
Variations
- Pesang Manok sa Gata: Add coconut milk for creamy version
- Pesang Manok with Corn: Add corn cobs for sweetness
- Spicy Version: Add whole red chilies
- Seafood Fusion: Add shrimp or mussels in last 5 minutes
- Extra Healthy: Add more vegetables like carrots and sayote
FAQs
Q: What’s the difference between Pesang Manok and Tinola? A: While both are ginger-based chicken soups, Tinola includes green papaya and moringa leaves, while Pesa focuses on potatoes and cabbage/bok choy. Q: Can I make this in advance? A: Yes, but add vegetables fresh when reheating for best texture. Q: Is this good for sick people? A: Yes, the ginger and clear broth make it ideal for those feeling under the weather. Q: How do I prevent potatoes from getting too soft? A: Add them after the chicken is nearly cooked and maintain a gentle simmer. Q: Can I use chicken breast only? A: Yes, but reduce cooking time to prevent drying out.
Pesang Manok (Filipino Ginger Chicken Soup)Nutrition
Story Behind Pesang Manok (Filipino Ginger Chicken Soup)
Pesang Manok traces its roots to traditional Filipino home kitchens, where the art of boiling meat with ginger (pagpepesa) has been practiced for generations. This cooking method originated in Chinese-Filipino households, where similar clear broths were prized for both their flavor and medicinal properties. The term “pesa” itself comes from Hokkien “peh-sa” (白煠), referring to the technique of parboiling in water until perfectly cooked.
What makes Pesang Manok stand out in Filipino cuisine is its remarkable clarity of flavor. While many Filipino dishes layer multiple bold tastes, pesa celebrates simplicity through its pure, ginger-infused broth. This approach reflects the Chinese influence on Filipino cooking, where the natural flavors of ingredients are allowed to shine. The addition of patis (fish sauce) is a distinctly Filipino touch, bridging Chinese cooking methods with local tastes.
The dish gained prominence as a go-to comfort food during rainy seasons and became a trusted remedy for colds and flu. Filipino mothers and grandmothers would prepare this soup not just for its taste, but for the healing properties of ginger combined with the nourishing qualities of chicken broth. Today, Pesang Manok remains a beloved example of Filipino food’s Chinese heritage while representing the kind of unfussy, nurturing food that defines Filipino home cooking.
Interestingly, while variations of chicken soup exist throughout the Philippines, such as the more famous Tinola or the coconut-based Ginataang Manok, Pesang Manok stands apart for its elegant restraint. Each region may add its own twist – some areas prefer more ginger, others add extra vegetables – but the core principle remains: clean flavors, clear broth, and the comforting combination of chicken, ginger, and tender vegetables.
