Tinolang Manok

Mr. Hugh's Kitchen

Tinolang Manok

Photo by Mr. Hugh's Kitchen

Serves
7
Prep Time
10 Minutes
Cook Time
3 Hours

A soup-based native chicken dish, slow-cooked for hours after being cooked in a pressure cooker, mixed with chopped sayote, malunggay leaves, lemongrass, ginger, and green chili. The perfect comfort and healing food.


Ingredients

  • 1 whole native chicken
  • 1 sayote chopped
  • 2 piece green chilis
  • 1 thumb ginger slightly crushed
  • 4 stalks of lemongrass
  • Salt
  • Ground black pepper
  • 1 1/2 cup malunggay leaves
  • Cooking oil
  • 4 liter of water

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Directions

  • Step 1

    In a pressure cooker or pot, boil 4 liter of water with 1 tbsp of salt.

  • Step 2

    While waiting for the water to boil, heat up your pan or pot, and add about 2 tbsp cooking oil. Once nice and hot, put the chicken skin-side down, one by one. Let the skin brown a little and shed its fats.

  • Step 3

    Add 1 tbsp salt and 1 tbsp ground black pepper, and mix the chicken, until no red blood is coming out from the bones.

  • Step 4

    Once water is boiling, transfer the chicken with the oil to the pot/ pressure cooker, and add the lemongrass, and ginger. Cover the pressure cooker, and let it cook for 2 hours under medium heat. If using a regular pot, you may need 5 hours total to slow-cook the chicken so it’s so tender, it falls off the bones.

  • Step 5

    Before opening the pressure cooker, make sure the pressure has been released. Add the chopped sayote, and let it cook under medium low fire for another 45 minutes.

  • Step 6

    Taste the soup and add salt and pepper as needed. Add the green chilis, and cook for another 10-12 minutes.

  • Step 7

    Add the malunggay leaves and cook to your preferred doneness.

  • Step 8

    Transfer into a serving bowl, and serve while it’s hot!

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