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.
Serves 6 to 8. NALAGANG MANOK (CHICKEN SOUP)