Pesang Manok (Filipino Ginger Chicken Soup)

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WHAT'S SPECIAL
This Pesang Manok recipe is a soul-warming Filipino ginger-infused chicken soup where tender meat, potatoes, and crisp vegetables come together in a crystal-clear broth that's both nourishing and comforting year-round.

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).

Pesang Manok (Filipino Ginger Chicken Soup)

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
Ingredients for Pesang Manok (Filipino Ginger Chicken Soup)
Pesang Manok (Filipino Ginger Chicken Soup)

Pesang Manok (Filipino Ginger Chicken Soup)

Pesang Manok is a Filipino ginger-forward soup featuring tender chicken, potatoes, and leafy greens in a pristine broth seasoned with fish sauce. Unlike its cousin Tinola, which includes green papaya and moringa leaves, Pesa's simplicity hinges on the interplay between fresh ginger's warmth and light, clean flavors. It's a homestyle dish that exemplifies the Filipino talent for creating deep flavor from minimal ingredients.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 571 kcal
Difficulty Easy

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
 

Prepare the Broth (180°F/82°C)

  • Place chicken and water in a large pot
  • Bring to a boil over medium-high heat
  • Skim off any scum (bula) that rises to the surface

Add Aromatics (160°F/71°C)

  • Once broth is clear, add ginger, onion, peppercorns, and fish sauce
  • Reduce heat to medium-low
  • Cover and simmer for 20-25 minutes until chicken is tender

Cook Vegetables

  • Add potatoes, cook for 8-10 minutes until fork-tender
  • Add cabbage and bok choy
  • Cook for 2-3 minutes until vegetables are crisp-tender
  • Season with salt to taste

Tips from Lola’s Kitchen

Pesang Manok (Filipino Ginger Chicken Soup)
  1. Use native chicken (native na manok) for more flavorful broth
  2. Pound ginger before adding to release more flavor
  3. Save rice washing water (hugas bigas) to use instead of plain water for deeper flavor
  4. Add ginger gradually – you can always add more but can’t take it away
  5. 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

  1. Pesang Manok sa Gata: Add coconut milk for creamy version
  2. Pesang Manok with Corn: Add corn cobs for sweetness
  3. Spicy Version: Add whole red chilies
  4. Seafood Fusion: Add shrimp or mussels in last 5 minutes
  5. 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)
Pesang Manok (Filipino Ginger Chicken Soup)

Nutrition

Calories: 571kcalCarbohydrates: 34gProtein: 44gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 143mgSodium: 1022mgPotassium: 393mgFiber: 8gSugar: 0.3gVitamin A: 271IUVitamin C: 181mgCalcium: 38mgIron: 5mg
Tried this recipe?Let us know how it was!

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.

Pesang Manok (Filipino Ginger Chicken Soup)

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