Kinamunggayang Manok is a Filipino Chicken Soup recipe that originated from the southernmost part of the Philippines. This dish originally makes use of native chicken, banana blossoms, and malunggay leaves. At first glance, it can be mistaken as Tinolang Manok, but there are a few differences. For example Chicken Tinola makes use of ginger and green papaya while this dish do not. Both are superb chicken dishes though and you ought to try both to see what I am trying to point out.
When preparing Kinamunggayang Manok, I make sure that the sap from the banana blossoms are extracted because it makes the dish tastes bitter. I do this by soaking the shredded banana blossoms in a brine solution for several hours. I then wring the blossoms to let the sap out. In this process, oxidation takes places which makes the color of the banana blossoms dark. I don’t see this as an issue.
I have no access to native chicken, so I opted for organic farm raised chicken. These chicken varieties are better because they do not contain any antibiotic. Well, that is just me; you are free to use whatever chicken variety that you prefer. I also use fresh frozen malunggay leaves. It has been a regular ingredient in my freezer. If I can only use hydroponics to grow malunggay inside the house during winter, then that will be awesome! Then again, fresh frozen works for me so I should be alright.
Try this delicious Kinamunggayang Manok Recipe. Let me know what you think!
Kinamunggayang Manok Recipe
Ingredients
- 1 1/2 lbs. chicken cut into serving pieces
- 1 medium banana blossom puso ng saging, shredded
- 1 1/2 cups malunggay leaves
- 2 cups chicken broth
- 5 cups water
- 1 medium onion sliced
- 4 cloves garlic crushed
- 3 tablespoons cooking oil
- 1 1/2 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1 tablespoon salt
Instructions
- Soak the banana blossom in brine (combine 2 cups water and 1 tablespoon salt) for at least 3 hours. Let the sap out by squeezing the banana blossom. Set aside.
- Heat the oil in a cooking pot.
- Saute the garlic and onion.
- Add-in the chicken pieces. Cook for 2 to 3 minutes or until the chicken turns light brown.
- Pour-in the chicken broth and 3 cups water. Let boil. Simmer covered for 30 to 40 minutes. Add water if necessary.
- Put-in the shredded banana blossom. Stir and cook for 2 minutes.
- Add the malunggay leaves. Cook for a minute.
- Pour-in the fish sauce and add the ground black pepper.
- Transfer to a serving plate.
- Serve with white rice.
- Share and enjoy!
Mark says
You’re making cooking seem so easy to do, especially for noobs like me. Happy to have stumbled upon your blog. Thanks!
Ronnel Anthony says
Ahh, we add lemongrass here… or ginger…
Jane says
Thank you chef Vanjo! panlasang pinoy is my favorite site when it comes to cooking Filipino food! Mabuhay Ka!
venice baciles says
Have tried this dish this morning. It’s super easy to cook, nutritious, and affordable. Thank you for sharing this recipe, my husband and kids love it! 🙂
jenny says
I wondef wer i could find malunggay here in ohio n so pechay i tried to use bok choi it doesnt taste same like our pechay in Phil
Mary Jane Allen says
where so u get malunggay here in the USA?