Nalagang manok (chicken soup)

Yield: 6 Servings

Measure Ingredient
2 pounds Chicken; cut into serving pieces 6 cups water
1 medium Onion; sliced
2 eaches Sweet corn on the cob; quartered
2 mediums Potato; peeled and quartered
¼ teaspoon Black peppercorns
1 tablespoon Fish sauce (patis)
4 cups Bok choy; cut into 2-inch pieces
Salt to taste

In a covered deep pot over medium heat, bring the water, chicken pieces, onion, peppercorns and salt to a boil. Reduce heat to medium low and simmer for 25-30 minutes or until chicken is almost tender.

Add potatoes, corn and fish sauce and cook for 10-12 minutes. Add bok choy and continue cooking for another 5-7 minutes or until vegetables are tender. Correct seasonings to taste. Remove fat that may accumulate on top of the soup. Serves immediately with steamed rice.


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