Pinatisang Manok

Ingredients

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 2 thumb-size ginger, peeled and julienned
• 1 whole (about 3 to 4 pounds) chicken, cut into serving parts
• 3 tablespoons fish sauce
• 2 cups water
• 1 hardboiled egg yolk
• salt and pepper to taste
• 2 cups fresh chili leaves

Steps

1. 1

   In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.

2. 2

   Add chicken and cook, stirring occasionally, until color changes and juices run clear.

3. 3

   Add fish sauce and continue to cook for about 1 to 2 minutes.

4. 4

   Add water and bring to a boil, skimming scum that floats on top.

5. 5

   Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is cooked through.

6. 6

   In a bowl, mash hardboiled egg yolk with about 1/4 cup of the broth from the pot. Add to pot and stir to disperse.

7. 7

   Season with salt and pepper to taste. Continue to cook for another 1 minute.

8. 8

   Turn off heat and add chili leaves. Cover and allow residual heat to continue cooking the leaves until just wilted. Serve hot.