Title: Nalagang Manok (Chicken Soup)
Categories: Soup Chicken Filipino
Yield: 6 Servings
| 2 | lb | Chicken; cut into serving pieces |
| 5 | c | - 6 cups water |
| 1 | md | Onion; sliced |
| 2 | | Sweet corn on the cob; quartered |
| 2 | md | Potato; peeled and quartered |
| 1/4 | ts | Black peppercorns |
| 1 | tb | Fish sauce (patis) |
| 4 | c | Bok choy; cut into 2-inch pieces |
| | | Salt to taste |
In a covered deep pot over medium heat, bring the water, chicken pieces,
onion, peppercorns and salt to a boil. Reduce heat to medium low and simmer
for 25-30 minutes or until chicken is almost tender. Add potatoes, corn and
fish sauce and cook for 10-12 minutes. Add bok choy and continue cooking
for another 5-7 minutes or until vegetables are tender. Correct seasonings
to taste. Remove fat that may accumulate on top of the soup. Serves
immediately with steamed rice. Serves 6 to 8. NALAGANG MANOK (CHICKEN SOUP)