Pesang Manok

Method6 steps · about 1 hr

1. 1

   Step 1: In a large pot over medium heat, combine chicken (1) and water (6 cups). Bring to a boil, skimming scum that floats on top.

   Uses 1 whole chicken (about 3–4 pounds), cut into serving parts · 6 cups water

2. 2

   Step 2: When the broth has cleared, add onions (1), ginger (2), peppercorns (1/2 teaspoon), and fish sauce (2 tablespoons).

   Uses Chicken and clear broth · 1 onion, peeled and quartered · 2 thumb-sized pieces ginger, peeled and pounded · 1/2 teaspoon peppercorns · 2 tablespoons fish sauce

3. 3

   Step 3: Lower heat, cover, and simmer for about 20 to 25 minutes or until chicken is cooked through.

   Simmer chicken · 25 minUses Chicken in seasoned ginger broth

4. 4

   Step 4: Add potatoes (2) and continue to cook for about 8 to 10 minutes or until tender.

   Cook potatoes · 10 minUses Cooked chicken and ginger broth · 2 medium potatoes, peeled and quartered

   
5. 5

   Step 5: Add bok choy (1 bunch) and cabbage and cook for about 2 to 3 minutes or until tender yet crisp.

   Cook bok choy and cabbage · 3 minUses Chicken and tender potatoes in broth · 1 small Napa cabbage, ends trimmed and cut into pieces · 1 bunch bok choy, ends trimmed and cut into pieces

   
6. 6

   Step 6: Season with salt and pepper (to taste) to taste. Serve hot.

   Uses Chicken soup with greens · salt and pepper to taste