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.

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.