Nilagang Manok is a boiled chicken with vegetables like onions, carrots, cabbage, potatoes, pechay, and green beans. Sometimes corn is added if available. It is seasoned with salt, and black pepper. Serving comes with a dipping sauce – a fish sauce squeezed with calamansi juice to supplement the lacking flavor in the boiled chicken.
1 kilogram chicken (cut into serving pieces)
¼ kilogram of cabbage (cut in chunks)
5 pieces of pechay leaves (Bokchoy)
5 pieces green beans
2 potatoes (quartered)
1 piece carrot (chopped)
1 piece onion (quartered)
10 pieces whole black peppercorn
6 cups of water
Salt for seasoning
2 table spoon fish Sauce (patis)
1 tablespoon calamansi juice
1. Put chicken in casserole with 6 cups of water. Add onion, salt, and black pepper. Bring it to boil then lower heat and simmer for at least 20 minutes. Cover the pan.
2. Add potato, carrot, green beans, and cabbage in the casserole. Continue cooking for another 10 minutes.
3. Place the pechay on the last couple of minutes of cooking.
4. Now prepare the dipping sauce by combining 2 tablespoon of fish sauce and calamasi juice for every sauce plate.