A warm and hearty Filipino boiled chicken dish made with native vegetables, saba bananas, and eggs simmered in a flavorful broth. Perfect for family lunches or rainy days.
Ingredients Tips:
• Native chicken yields a deeper, more flavorful broth than commercial cuts.
• Use firm saba bananas so they don’t break apart while cooking.
• Taro root adds richness and body to the soup; peel carefully to avoid itchiness.
• Malunggay leaves should be fresh and added last to retain nutrients.
Cooking Tips:
• Add chicken liver last to prevent overcooking and keep it tender.
• Use low heat to simmer the broth and develop deeper flavor.
• Remove tanglad once the aroma is extracted to avoid bitterness.
• Adjust seasoning only after saba and liver are added, as they contribute sweetness and richness.
Nilagang Manok
Ingredients
- 1 liter boiling water
- 2 thumb-size ginger sliced
- 6 cloves garlic crushed
- 1 medium onion quartered
- 1 pc tanglad stalk smashed
- 1 pc potato cubed
- 3 pcs taro root gabi, peeled and cut
- 1 tsp salt
- 1 tsp ground black pepper
- 1.5 kg chicken cut into serving pieces
- 2 pcs chicken cubes
- 3 pcs saba bananas peeled and halved
- ½ kg chicken liver
- 5 pcs string beans cut
- 1 pc celery cut
- 2 pcs long green chili
- 1 tsp sugar
- 5 pcs boiled eggs
- Handful of malunggay leaves
- Green onion chopped
Instructions
- Boil water with ginger, garlic, onion, and tanglad to infuse aroma.
- Add potato, taro, salt, and pepper; simmer until half tender.
- Drop in chicken and chicken cubes; cook until meat is tender.
- Add saba, chicken liver, string beans, celery, and green chili.
- Remove tanglad once flavor is extracted to avoid bitterness.
- Season broth with sugar, salt, and ground pepper to balance taste.
- Stir in boiled eggs for extra richness and texture.
- Add malunggay and green onions just before serving.
- Serve hot with rice for a hearty, comforting meal.
