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.
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
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 (termometro).
- 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
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
Pinatisang ManokNutrition
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.
