Yield: 6 Servings
|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)