Nalagang Manokchicken 2 lb chicken; cut into serving pieces 1 medium onion; sliced 2 each sweet corn on the cob; quartered 2 medium potato; peeled and quartered 1/4 teaspoon black peppercorns 1 tablespoon fish sauce (patis) 4 cup bok choy; cut into 2-inch pieces 1 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) |
