Pinatisang Manok is easy to make and extra flavorful with added fresh chili leaves and mashed egg yolk. It's a hearty and tasty soup you can enjoy alone or with steamed rice.
This pinatisang manok has been on my to-make list for months, but since fresh chili leaves are hard to come by, it was only yesterday when I could. Although I could have easily subbed spinach, I wanted to be as true to the traditional dish as possible.
You can imagine my excitement when I found these coveted leaves on my recent trip to Seafood City. Their large bins overflowing with ampalaya tendrils perfect for ginisang ampalaya leaves with tinapa, saluyot for dinengdeng, kalabasa flowers, and chili leaves were a sight to behold. I felt like a little kid let loose in a candy store!
Ingredient notes
- For optimal flavor, use bone-in chicken cut up into serving parts.
- I love the peppery taste of fresh chili leaves in the soup, but spinach or malunggay is also delicious.
- If you want a kick of spice, add a piece or two of finger chilies (siling haba).
- Fish sauce adds saltiness and savory flavor. You can replace it with salt, but it will lack the umami.
- Ginger, onions, and garlic provide the flavor base of the dish.
- Hard-boiled and mashed egg yolk gives the broth richness and depth.
Cooking process
- Saute aromatics in a wide pan until softened.
- Add chicken and cook until the color changes and juices run clear. Add fish sauce and simmer for a minute or two.
- Add water and bring to a boil. Skim the scum that floats on top to ensure a sediment-free soup. Lower heat, cover, and simmer until chicken is tender and cooked.
- Mash the egg yolk with some of the broth until smooth.
- Add the mashed yolk to the pot and stir to disperse. Adjust seasonings with salt and pepper.
- Turn off the heat and add chili leaves. Cover and allow the residual heat to continue cooking the leaves until just wilted.
Cook's tip
Cut the chicken into uniform sizes to ensure even cooking.
Pinatisang manok vs Tinola
As you can see from the list of ingredients and cooking steps, this chicken soup is similar to the ubiquitous tinolang manok. What sets the flavor apart is we're using more fish sauce (it's pinatisan, after all) and adding a mashed egg yolk just before the chili leaves are thrown into the pot.
Yes, egg yolks! Trust me, my peeps. You NEED this in your life! Adding a hardboiled yolk is a stroke of genius, taking the broth up a notch!
How to serve and store
- Pinatisang manok is a tasty main dish served with steamed rice for lunch and dinner. To make it a heartier meal, add fried fish or grilled meat, such as inihaw na liempo!
- To store leftovers, let them cool completely and transfer them to a container with a lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- To reheat, place in a saucepot and heat to an internal temperature of 165 F.
More chicken recipes
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
Instructions
- In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add chicken and cook, stirring occasionally, until color changes and juices run clear.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add water and bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and cook for about 20 to 25 minutes or until chicken is cooked through.
- In a bowl, mash hardboiled egg yolk with about ยผ cup of the broth from the pot. Add to pot and stir to disperse.
- Season with salt and pepper to taste. Continue to cook for another 1 minute.
- Turn off heat and add chili leaves. Cover and allow residual heat to continue cooking the leaves until just wilted. Serve hot.
Notes
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
laura chiong says
what happened to your youtube version of this? =) this was a hit with my family! making it again and the video was gone.
Lalaine Manalo says
I reposted it with a newer video. Same recipe ๐ https://www.youtube.com/watch?v=EybHHCGwCns Enjoy!
Camila says
Hello.
Adding mashed egg yolks seems interesting. I am curious tho if I can add this too in beef broth.
Noel D. Amor says
Hi Laine,
Mashed egg yolk added to Tinola is a very bright Idea. I remember my Mama she cooked this using native spring chicken that happened to be 'not so spring anymore' in that there were tiny eggs. She just added those tiny eggs in the boiling soup. When done, Mama scooped them in on a bowl of Tinolala for me. It was awesomely delicious!
Noel
Lalaine Manalo says
Hi Noel! That does sound awesomely delish!
Mica says
Use chicken stock if ur using chicken breast meat
Lalaine says
Thanks for the tip, Mica ๐
Esther says
It's like tinola but there's no green papaya. The mashed egg yolk is interesting though. Perhaps I could try adding mashed egg yolk to my tinola next time I cook tinola. Thanks.