Tinola was our family's go-to chicken soup, until one rainy Sunday when my Lola Norma decided to switch things up with her special Pinatisang Manok. That first spoonful of the rich, patis-infused sabaw completely changed my concept of Filipino chicken soup.
Unlike the usual ginger-forward tinola, this soup boldly celebrates the umami magic of patis (fish sauce), perfectly balanced with tender chicken and fresh dahon ng sili. Now whenever my own kids are feeling under the weather or simply craving comforting sabaw, this is my secret weapon.
Trust me, once you try this Pinatisang Manok recipe, you'll understand why it's become our family's new favorite Sunday soup. It's the kind of dish that makes you want to ask for extra rice and drink every last drop of that golden broth.
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Why You'll Love This Recipe
- Ultimate Comfort Food: More flavorful than regular chicken soup, with a rich umami broth that soothes both body and soul
- Perfect Balance: The genius combination of fish sauce (patis) and mashed egg yolk creates an unmatched depth of flavor
- One-Pot Wonder: Everything cooks in a single pot, minimizing cleanup
- Budget-Friendly: Uses simple, accessible ingredients to create a restaurant-quality dish
- Customizable Heat: Easily adjust the spice level to your preference
- Health Benefits: Packed with protein, minerals, and immune-boosting properties
Ingredients
Each ingredient in Pinatisang Manok serves a specific purpose in creating this beloved dish. The whole chicken provides a flavorful base for the broth, while fish sauce delivers the signature umami depth that defines this soup.
Onion, garlic, and ginger form the aromatic foundation, enhancing both flavor and traditional healing properties. The unique addition of mashed egg yolk creates a silky, rich texture without adding cream, while fresh chili leaves bring a gentle peppery note and bright color.
Together, these simple ingredients create a perfectly balanced comfort food that's both nourishing and deeply satisfying.
- 1 whole chicken (3-4 pounds), cut into serving pieces
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 thumb-sized ginger, julienned
- 3 tablespoons fish sauce (patis)
- 2 cups fresh chili leaves (dahon ng sili)
- 1 hardboiled egg yolk
- 6 cups water
- 1 tablespoon cooking oil
- Salt and pepper to taste
Equipment
- 6-quart heavy-bottomed pot or Dutch oven: Ensures even heat distribution for properly cooking the chicken and developing flavor in the broth
- Sharp knife: For cutting the chicken into serving pieces and prepping vegetables
- Meat thermometer: Helps ensure chicken is properly cooked to a safe internal temperature of 165°F
- Slotted spoon: Essential for skimming off foam and impurities that rise to the surface during cooking
- Small bowl: Used for preparing the egg yolk mixture that enriches the broth
- Measuring cups and spoons: For accurate ingredient measurements
- Cutting board: Provides a clean, stable surface for prepping ingredients
- Large stirring spoon: For mixing ingredients and stirring the soup
How to Make
- Start by cutting your whole chicken into 8-10 serving pieces. Pat the chicken pieces dry with paper towels. Season them lightly with salt and black pepper. Allow the seasoned chicken to rest at room temperature while you prepare the other ingredients.
- Peel and thinly slice one medium onion into ⅛-inch rings. Peel and mince two cloves of garlic. Take two thumb-sized pieces of ginger and cut them into thin, matchstick-sized strips. Sort through two cups of fresh chili leaves, removing any tough stems. Place one egg in a pot of water and bring to a boil to prepare your hardboiled egg yolk.
- Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add one tablespoon of cooking oil. Once the oil is hot, add your sliced onions to the pot. Cook them until they become translucent, about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the julienned ginger and cook for another 1-2 minutes until aromatic.
- Place your chicken pieces in the pot skin-side down. Let them cook until the skin turns golden brown, about 5-6 minutes. Turn the pieces over and cook for another 4-5 minutes. Pour in three tablespoons of fish sauce and let it simmer for one minute to release its aroma.
- Pour six cups of water into the pot. Increase the heat and bring the mixture to a full boil at 212°F/100°C. Once boiling, use a spoon to carefully skim off any scum that rises to the surface. Reduce the heat to low until you see gentle bubbles (about 185°F/85°C). Cover the pot and let it simmer for 25-30 minutes. Check that the chicken's internal temperature reaches 165°F/74°C using a meat thermometer.
- While the soup simmers, peel your hardboiled egg and separate the yolk. Place the yolk in a small bowl. Remove about ¼ cup of hot broth from the pot and gradually whisk it into the mashed egg yolk until you have a smooth mixture. Stir this enriched mixture back into the main pot of soup.
- Taste the broth and adjust the seasoning with additional salt and pepper if needed. Start with ¼ teaspoon each and adjust to your preference. Turn off the heat and add the fresh chili leaves to the pot. Cover and let them wilt in the residual heat for 3-5 minutes. The leaves should remain bright green and just tender.
- Let the soup rest for 5-10 minutes before serving. During this time, you can skim off any excess oil from the surface if desired. The broth should have a clear, golden-amber color with a slightly thickened consistency from the egg yolk.
- Serve your Pinatisang Manok piping hot in individual bowls. Traditionally, it's enjoyed with steamed white rice and can be accompanied by calamansi halves or a side of patis-calamansi dipping sauce. For those who enjoy extra heat, serve with fresh bird's eye chilies on the side.
Tips from Lola's Kitchen
- Use native chicken for a more flavorful, robust broth – it may take longer to cook but the depth of flavor is worth it
- Add fish sauce in stages rather than all at once to control the saltiness and build flavor
- Don't rush the simmering process – slow cooking allows flavors to fully develop
- Let chicken come to room temperature before cooking for more even results
- For clearer broth, blanch the chicken pieces first in boiling water for 2 minutes, then rinse before proceeding with the recipe
- Add ginger gradually to control its intensity – different palates prefer different levels
- Mash the egg yolk thoroughly with a fork before adding broth to prevent lumps
- Let the soup rest for 5-10 minutes before serving to allow flavors to fully meld and develop
- If using free-range chicken, extend cooking time by about 15 minutes for tender meat
- Skim diligently during the first 10 minutes of boiling for the clearest, cleanest-tasting broth
Substitutions
- Chili Leaves: If unavailable, substitute with spinach, malunggay (moringa) leaves, or bok choy – each will provide a different but complementary flavor profile
- Fish Sauce: In a pinch, use high-quality sea salt, though you'll miss the distinctive umami that makes this dish special
- Fresh Ginger: Substitute with 1 teaspoon of ginger powder per thumb-sized piece, but add it later in the cooking process
- Whole Chicken: Can use specific parts like legs or thighs for consistent cooking, dark meat adds more flavor
- Fresh Garlic: Replace with ½ teaspoon garlic powder, added with the onions
- Regular Onion: Sweet onions or shallots work well as alternatives
- Egg Yolk: Can be omitted for a lighter broth, though it won't have the same silky richness
Troubleshooting
- Cloudy Broth: Ensure proper skimming of scum during the first 10 minutes of boiling; alternatively, strain the broth through a fine-mesh sieve lined with cheesecloth
- Tough Chicken: Extend cooking time at low heat, checking every 5-10 minutes until meat easily pulls from the bone – native or free-range chickens may need up to 45-60 minutes
- Too Salty: Add quartered potatoes to absorb excess salt, or dilute with unsalted chicken broth rather than water to maintain flavor
- Bitter Leaves: Always remove stems from chili leaves before adding; if still bitter, blanch leaves separately for 30 seconds before adding to soup
- Bland Flavor: Allow soup to rest longer before serving; intensify with a splash more fish sauce or a pinch of chicken bouillon
- Greasy Broth: Refrigerate for an hour, then remove solidified fat from the surface before reheating
- Watery Consistency: Simmer uncovered for 10-15 additional minutes to reduce and concentrate flavors
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 3 days in the refrigerator
- Freeze: Can be frozen for up to 2 months – freeze the broth and chicken separately from the leaves
- Reheating: Warm gently over medium-low heat until it reaches 165°F (74°C), avoid boiling which can toughen the chicken
- Storage Tip: Store leaves separately when possible to prevent overcooking and maintain their bright color and nutrients
- Freezing Portions: Freeze in individual serving containers for quick, convenient meals
- Flavor Development: Pinatisang Manok often tastes even better the next day as flavors continue to develop
- Before Freezing: Allow soup to cool completely at room temperature for no more than 2 hours before transferring to the freezer
FAQ
Why use egg yolk in the soup?
The egg yolk enriches the broth, creating a silky, velvety texture while adding richness and body. It's a traditional technique that transforms an ordinary broth into something special without adding cream or other dairy.
Can I use dried chili leaves instead of fresh?
Fresh is preferred for both flavor and texture, but dried chili leaves can work if rehydrated properly. Soak them in warm water for 15-20 minutes until softened, then drain before adding to the soup.
How spicy is this dish?
Pinatisang Manok is naturally mild; the chili leaves provide flavor rather than heat. The spiciness comes from optional side condiments like bird's eye chilies that diners can add according to their preference.
What are the best chicken parts to use?
A combination of bone-in, skin-on chicken pieces offers the most flavor variety. Including wings, thighs, and breast meat provides different textures and ensures the broth develops deep, rich flavors from the bones.
Can I make this ahead for a party?
Yes! Pinatisang Manok actually tastes better when made 1-2 days ahead, as the flavors have time to meld. Prepare the soup without the chili leaves, then add fresh leaves when reheating just before serving.
Is this soup good for people with colds?
Absolutely! The warm broth, anti-inflammatory properties of ginger, and nutrients from chili leaves make this a comforting and nourishing option when feeling under the weather.
What makes this different from Tinola?
While both are chicken soups, Pinatisang Manok features a more pronounced fish sauce flavor and incorporates egg yolk for richness. Tinola uses more ginger and typically includes green papaya or chayote, while Pinatisang Manok is simpler and more focused on the umami-rich broth.
Can I add vegetables to make it heartier?
Certainly! While not traditional, adding vegetables like sayote (chayote), patola (ridge gourd), or potatoes creates a more substantial meal. Add firm vegetables 15 minutes before the soup is done.
What's the origin of Pinatisang Manok?
Pinatisang Manok emerged from traditional Filipino home cooking, where resourceful cooks discovered that fish sauce and egg yolk could transform an ordinary chicken soup into something extraordinary. Regional variations exist across different provinces, reflecting local ingredient availability and preferences.
Related
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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
- Start by cutting your whole chicken (buong manok) into 8-10 serving pieces. Pat the chicken pieces dry with paper towels. Season them lightly with salt (asin) and black pepper (paminta). Allow the seasoned chicken to rest at room temperature while you prepare the other ingredients.
- Peel and thinly slice one medium onion (sibuyas) into ⅛-inch rings. Peel and mince two cloves of garlic (bawang). Take two thumb-sized pieces of ginger (luya) and cut them into thin, matchstick-sized strips. Sort through two cups of fresh chili leaves (dahon ng sili), removing any tough stems. Place one egg in a pot of water and bring to a boil to prepare your hardboiled egg yolk (pula ng itlog na maalat).
- Place a large, heavy-bottomed pot or Dutch oven (malaking kaldero) over medium heat (350°F/175°C). Add one tablespoon of cooking oil (mantika). Once the oil is hot, add your sliced onions to the pot. Cook them until they become translucent (malinaw), about 2-3 minutes. Add the minced garlic and cook for 30 seconds until fragrant (mabango). Add the julienned ginger and cook for another 1-2 minutes until aromatic.
- Place your chicken pieces in the pot skin-side down. Let them cook until the skin turns golden brown (kulay ginto), about 5-6 minutes. Turn the pieces over and cook for another 4-5 minutes. Pour in three tablespoons of fish sauce (patis) and let it simmer for one minute to release its aroma.
- Pour six cups of water (tubig) into the pot. Increase the heat and bring the mixture to a full boil (kumukulo) at 212°F/100°C. Once boiling, use a spoon to carefully skim off any scum (langis-langis) that rises to the surface. Reduce the heat to low until you see gentle bubbles (about 185°F/85°C). Cover the pot and let it simmer for 25-30 minutes. Check that the chicken's internal temperature reaches 165°F/74°C using a meat thermometer.
- While the soup simmers, peel your hardboiled egg and separate the yolk. Place the yolk in a small bowl (mangkok). Remove about ¼ cup of hot broth from the pot and gradually whisk it into the mashed egg yolk until you have a smooth mixture. Stir this enriched mixture back into the main pot of soup.
- Taste the broth and adjust the seasoning with additional salt and pepper if needed. Start with ¼ teaspoon each and adjust to your preference. Turn off the heat and add the fresh chili leaves to the pot. Cover and let them wilt in the residual heat for 3-5 minutes. The leaves should remain bright green and just tender (malambot).
- Let the soup rest for 5-10 minutes before serving. During this time, you can skim off any excess oil from the surface if desired. The broth should have a clear, golden-amber color with a slightly thickened consistency from the egg yolk.
- Serve your Pinatisang Manok piping hot in individual bowls (mainit na sabaw). Traditionally, it's enjoyed with steamed white rice (kanin) and can be accompanied by calamansi halves or a side of patis-calamansi dipping sauce. For those who enjoy extra heat, serve with fresh bird's eye chilies (siling labuyo) on the side.
- Any leftover soup should be allowed to cool completely before storing in an airtight container. Refrigerate at 40°F/4°C and consume within three days. When reheating, bring the soup back to a gentle simmer (about 165°F/74°C) before serving.
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
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.
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