- 2 lbs Whole ChickenCut into serving pieces
- 2 tsp Fish Sauce (Patis)
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 Thumb-Sized GingerPeeled and Finely Grated
- 4 Gloves GarlicMinced
- 1 OnionChopped
- 3 Cups Chicken Broth
- 1 Cup GingerSliced
- 1/2 Cup Green OnionSliced
- 2 Cups Napa CabbageSliced
- 2 Cups BochoySliced
- 1/4 cup Fish Sauce (Patis)
- 2 tbsp Fish Sauce (Patis)
- 1 tbsp Annatto Powder
- 2 cups OnionSliced
Tinolang manok is a traditional Filipino dish that is made by simmering chicken pieces in a broth made with ginger, onions, and fish sauce. The broth is typically seasoned with salt, pepper and other spices, and vegetables such as Napa cabbage, bok choy, and green onions are added to the dish. It’s a comforting and flavorful soup that is often served as a main course. It can be garnished with sliced onions and green onions before serving.
The cooking time for tinolang manok can vary depending on the size of your chicken pieces, but generally it takes about 25-30 minutes to simmer the chicken until it is cooked through in the broth. After adding the vegetables, it should take around 5-10 minutes for them to cook and be crisp. However, it’s important to note that, for food safety reasons, it’s recommended to use a meat thermometer to check that the internal temperature of the chicken reaches 165F before consuming. Also, the time may vary depending on how high the heat is, how much liquid you are using, and how big your pot is.
Marinate the chicken in fish sauce, salt, pepper, grated ginger, minced garlic, and chopped onion for at least 30 minutes.
In a large pot or casserole, bring the chicken broth to a boil. Add the marinated chicken and sliced ginger.
Reduce heat and simmer for about 20-25 minutes or until the chicken is cooked through.
Add the green onions, Napa cabbage, bok choy, fish sauce, patis, and annatto powder. Simmer for another 5-10 minutes or until the vegetables are cooked but still crisp.
Adjust seasoning with fish sauce and patis as needed.
Serve hot, garnished with sliced onions.