Pinatisang Manok – that OG chicken soup that proves patis deserves its main character moment! It’s the kind of sabaw that has your lola nodding in approval because “Ayan, alam mo na ang tunay na lasa ng patis!” When that fish sauce-infused aroma hits the air, suddenly your usual tinola and nilaga are looking at each other like “May competition tayo, sis!“
Let’s be real – this isn’t your typical chicken soup na asin lang ang personality! Pinatisang Manok is that comfort food that makes your usual nilaga feel like it needs flavor therapy! With chicken that’s more honest about its patis love than your jowa about their feelings, and that perfectly balanced fish sauce flavor that’s bolder than your last career move – this dish proves why sometimes the simplest ingredients create the best comfort food!
Best part? This pinatisang manok recipe is more reliable than your friend’s “on the way na!” messages! Whether you’re feeling under the weather, craving something that tastes like your childhood, or just want to show everyone that patis is more than just a condiment, this Pinatisang Manok recipe has your back.
Promise, by the time that first spoonful of sabaw hits your mouth, you’ll understand why your nanay always said “Walang sakit na hindi kayang pagalingin ng mainit na sabaw!“
Pinatisang Manok
Equipment
- 6-quart heavy-bottomed pot or Dutch oven
- Sharp knife
- Meat thermometer (recommended)
- Slotted spoon for skimming
- Small bowl for egg yolk mixture
Ingredients
- 1 whole chicken 3-4 pounds, cut into serving pieces (1 buong manok)
- 1 onion thinly sliced (1 sibuyas)
- 2 cloves garlic minced (2 butil ng bawang)
- 2 thumb-sized ginger julienned (2 piraso ng luya)
- 3 tablespoons fish sauce patis
- 2 cups fresh chili leaves dahon ng sili
- 1 hardboiled egg yolk pula ng itlog na maalat
- 6 cups water tubig
- 1 tablespoon cooking oil mantika
- Salt and pepper to taste asin at paminta
Instructions
PREPARATION (15 minutes):
Prep Chicken (7-8 minutes)
- Cut whole chicken into 8-10 serving pieces: 2 breasts (halved), 2 thighs, 2 drumsticks, 2 wings, back piece
- Pat chicken dry with paper towels
- Season lightly with salt and pepper
- Let rest at room temperature while prepping other ingredients
Prep Aromatics (5 minutes)
- Slice 1 medium white onion thinly (⅛ inch slices)
- Mince 2 garlic cloves finely
- Julienne ginger into 2-inch long, matchstick-sized pieces
- Sort and clean 2 cups chili leaves, remove tough stems
Prep Other Items (2-3 minutes)
- Boil one egg (for yolk)
- Have measuring spoons ready for fish sauce
- Ready 6 cups water at room temperature
COOKING PROCESS (1 hour):
Start the Base (5-7 minutes)
- Heat 1 tablespoon oil in a 6-quart pot over medium heat (350°F/175°C)
- Add onions, cook until translucent (2-3 minutes)
- Add garlic, cook until fragrant (30 seconds)
- Add ginger, sauté until aromatic (1-2 minutes)
Cook Chicken (10-12 minutes)
- Add chicken pieces skin-side down
- Cook until golden brown (5-6 minutes)
- Turn pieces, cook additional 4-5 minutes
- Add 3 tablespoons fish sauce, simmer 1 minute
- TIP: Don’t crowd the pot; cook in batches if needed
Create the Broth (35-40 minutes)
- Add 6 cups water
- Bring to full boil (5-7 minutes)
- Skim off scum thoroughly (2-3 minutes)
- Reduce heat to low (gentle bubbles)
- Cover and simmer 25-30 minutes
- Check chicken temp (must reach 165°F/74°C)
- TIP: For extra tender meat, simmer up to 40 minutes
Enrich the Broth (3-4 minutes)
- Remove ¼ cup hot broth
- Mash egg yolk in small bowl
- Gradually whisk in hot broth until smooth
- Stir mixture back into pot
- Season with salt/pepper (start with ¼ teaspoon each)
Finish the Dish (5 minutes)
- Turn off heat
- Add chili leaves
- Cover pot
- Let stand 3-5 minutes until leaves are just wilted
- TIP: Don’t overcook leaves; they should remain bright green
Rest and Serve (10 minutes)
- Let soup rest 5-10 minutes
- Skim off any excess oil if desired
- Taste and adjust seasoning
- Serve piping hot in individual bowls
VISUAL CUES FOR DONENESS:
- Properly cooked chicken: Meat should easily pull away from bone
- Broth clarity: Should be clear with a slight yellow tinge
- Chili leaves: Bright green, just wilted
- Final broth: Slightly thickened from egg yolk, golden-amber color
Tips from Lola’s Kitchen
- Use native chicken (native na manok) for more flavorful broth
- Don’t overcook the chili leaves to maintain their nutrients
- For clearer broth, blanch the chicken pieces first
- Add ginger gradually to control its intensity
- Let the soup rest for 5-10 minutes before serving to allow flavors to meld
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with calamansi halves for added citrus flavor
- Accompany with patis-calamansi dipping sauce
- Optional side of green finger chilies (siling haba) for heat lovers
Troubleshooting
- Cloudy Broth: Ensure proper skimming of scum during boiling
- Tough Chicken: Extend cooking time at low heat
- Too Salty: Add quartered potatoes to absorb excess salt
- Bitter Leaves: Remove stems from chili leaves before adding
Ingredient Alternatives
- Chili Leaves: Spinach (espinaka) or malunggay leaves
- Fish Sauce: Salt (but will lack umami)
- Fresh Ginger: Ginger powder (1 teaspoon per thumb)
- Chicken: Can use specific parts like legs or thighs
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months (separate leaves)
- Reheat: Gentle simmer until 165°F (74°C)
- Storage Tip: Store leaves separately to prevent overcooking
Variations
- Spicy Version: Add whole siling haba
- Seafood Twist: Replace chicken with fish head
- Veggie-loaded: Add sayote or patola
- Extra Rich: Add more egg yolks
- Northern Style: Add patatas (potatoes)
Frequently Asked Questions
- Why use egg yolk?
- It enriches the broth and adds silky texture
- Can I use dried chili leaves?
- Fresh is preferred, but dried can work if rehydrated
- How spicy is this dish?
- Mild; heat comes from optional chilies
- Best chicken parts to use?
- Combination of wings, thighs, and breast for variety
- Can I make this ahead?
- Yes, tastes better the next day; add fresh leaves when reheating
Nutrition
The Story Behind Pinatisang Manok
In the humble kitchens of Filipino homes, where recipes are passed down through generations like precious heirlooms, Pinatisang Manok emerged as a testament to our ancestors’ culinary ingenuity. This soul-warming soup, whose name literally translates to “fish sauce-infused chicken,” tells the story of Filipino resourcefulness and our deep connection to umami flavors.
Long before premium ingredients became readily available, our grandmothers discovered that a simple hardboiled egg yolk, when mashed and stirred into soup, could transform an ordinary chicken broth into something extraordinarily rich. This technique, paired with the liberal use of patis (fish sauce), became the hallmark of Pinatisang Manok, setting it apart from its more famous cousin, Tinola.
The addition of dahon ng sili (chili leaves) to the dish speaks to our ancestors’ understanding of both flavor and function. These tender leaves, prized for their subtle peppery notes, not only add depth to the golden broth but also carry traditional medicinal properties believed to help with digestion and provide immune system support. Unlike other leafy vegetables, chili leaves hold their delicate texture while infusing the soup with their distinct character.
Today, Pinatisang Manok remains a cherished comfort food, particularly beloved during the rainy season and cool months. While many modern Filipino dishes have evolved with global influences, this soup maintains its original character – proof that sometimes, the simplest combinations create the most memorable flavors. Whether served in carinderias (local eateries) or prepared for family Sunday lunches, each bowl carries the wisdom of generations of Filipino cooks who understood that great flavor often lies in humble ingredients.
From the northern provinces to the southern islands, variations of this dish exist, each adding their own regional twist. Some areas prefer it spicier with the addition of siling haba (finger chilies), while others make it heartier with chunks of patatas (potatoes). Yet the soul of the dish – that magical combination of fish sauce, egg yolk, and chili leaves – remains constant, continuing to comfort and nourish Filipino families across generations.