Pinatisang Manok or chicken cooked in fish sauce is a simple chicken dish that resembles Chicken Tinola in some way. This is one of the traditional Filipino dishes that our grand parents enjoy during their time.
Since this is a very simple recipe, they say that this dish is can be enjoyed more if fresh native chicken is used. I believe that this is true because native chicken is much tastier than the usual chicken sold in the grocery; although you need to add more cooking time to tenderize the meat.
Have you cooked this dish before? To tell you the truth, this is just my fifth time making this dish (as far as I can remember). I usually cook Pinatisang Manok whenever I want to day dream about the countryside and the simple life that it has to offer. Isn’t it better to enjoy a simple life free from stress?
Try this Pinatisang Manok recipe and let me know what you think.
- Serves: 3
- Serving size: 3
- 1 lb. chicken, cut into serving pieces
- ½ bunch spinach or chili (hot pepper) leaves
- 3 tablespoons fish sauce
- 1 small knob ginger, julienned
- 2 cups chicken broth
- 2 tablespoons bacon fat or cooking oil
- Heat a cooking pot then and add the bacon fat.
- Sauté the ginger for 1 to 2 minutes.
- Add the chicken and cook until outer part turns brown.
- Pour-in the fish sauce and cook in low heat for 5 minutes.
- Pour the chicken broth and increase the heat to medium then let boil. Simmer for 30 minutes or until the chicken is tender and at least half of the liquid evaporates.
- Add the spinach and cook for a few seconds.
- Turn of heat and cover for at least 2 minutes to further cook the spinach.
- Transfer to a serving bowl and serve.
- Share and enjoy!