How to Make Pinatisang Manok or Chicken Stewed in Fish Sauce

How to Make Pinatisang Manok or Chicken Stewed in Fish Sauce

Pinatisang Manok, also known as Chicken Stewed in Fish Sauce, is a delectable Filipino dish that tantalizes the taste buds with its unique blend of flavors. This traditional recipe showcases the richness of Philippine cuisine, combining tender chicken pieces, aromatic herbs, and the distinctive taste of fish sauce.

To prepare this dish, succulent chicken cuts are simmered in a flavorful broth infused with fish sauce, garlic, onions, and ginger. The fish sauce adds a savory depth to the stew, while the garlic and ginger impart a delightful aroma and a touch of spice. The dish is further enhanced with vegetables like potatoes, carrots, and sometimes green papaya or chayote, which lend their wholesome goodness and texture to the overall dish.

Pinatisang Manok is often served piping hot, making it a comforting meal, especially during rainy days or chilly evenings. The hearty combination of chicken and fish sauce, accompanied by the nutritious vegetables, makes it a delightful and satisfying Filipino culinary experience cherished by locals and loved by visitors alike.
How to Make Pinatisang Manok or Chicken Stewed in Fish Sauce

Pinatisang Manok or Chicken Stewed in Fish Sauce Recipe by Philippine Cuisine
Ingredients: serve 6
  • 600g chicken breast or thigh fillets
  • 1 hard boiled egg
  • 120g fresh young ginger
  • 5 stems fresh chili (sili ) leaves
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce(patis)
  • 1 cup chicken broth
  • Cut the chicken into large cubes.
  • Mash the yolk of the boiled egg and discard the egg white.
  • Peel the cut the ginger into thin strips
  • Remove the chili leaves from the stems. Wash.
  • In a preheated wok, sauté ginger strips in oil. Add the chicken pieces and half the fish sauce. Sauté over high heat until the chicken pieces are golden in color.
  • Add the chicken broth and bring to a boil.
  • Immediately lower the heat and simmer chicken until tender, at least 20 minutes.
  • Mix a little of the broth into the mashed egg yolk. Add mixture to pot.
  • Before removing from the heat, add the cili leaves. Add the remaining fish sauce if necessary.
Serve. End.

Serving suggestion:
Place the chicken pieces in a bowl. Pour in the sauce with the chili leaves. Serve. Hot.

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