Tinolang Manok
Mr. Hugh's Kitchen
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!