Nilagang Manok Recipe

Ingredients

• 680 g (1 1/2 lb)chicken, cut into serving pieces
• 3Saba bananas, sliced
• 2potatoes, cubed
• 1.18 litres (5 cups)water
• 473 ml (2 cups)chicken broth
• 2 bunchesbok choy, bases removed
• 1onion, cut into wedges
• 3 tablespoonsfish sauce
• 1 teaspoonwhole peppercorns

Instructions

1. 1

   Boil the water

   Bring the water to a boil in a pot.

2. 2

   Add aromatics

   Add the onion and whole peppercorns, then pour in the chicken broth. Cover the pot and let the liquid boil.

3. 3

   Cook the chicken

   Gently add the chicken pieces. Boil over medium heat for 30 minutes.

4. 4

   Add vegetables

   Add the banana and potato. Cover and continue boiling for 12 minutes.

5. 5

   Season the broth

   Season with the fish sauce.

6. 6

   Wilt the bok choy

   Add the bok choy and cover the pot. Let the residual heat cook it for around 5 minutes.

7. 7

   Serve the soup

   Transfer the soup to a serving bowl and serve with white rice.

What is nilagang manok?

Nilagang manok is a Filipino boiled chicken soup, part of a family of simple nilaga dishes built around meat, vegetables and a clear broth. The name refers to the boiled preparation, and versions vary with the ingredients available.

This version combines chicken with potato, Saba banana and bok choy. The banana brings a mild sweetness to the savoury broth, while the greens go in at the end so they keep their fresh character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 446 calories, 40g protein, 14g carbs, 27g fat.

Chicken provides most of the protein and contributes fat, while the potato, banana and any rice served alongside supply much of the carbohydrate. To balance the plate, include a generous share of bok choy and serve the rice separately so portions can be adjusted.

Choosing the ingredients

Chicken: Serving pieces cook directly in the broth and add savoury flavour as they simmer. Pieces of similar size are useful so they cook at roughly the same pace.

Saba banana: This cooking banana is firmer and less sweet than a ripe dessert banana. Use it sliced as directed, rather than substituting very ripe banana, which can soften quickly in the pot.

Potato and bok choy: Cubed potato adds substance, and bok choy gives the soup a leafy finish. Remove the bok choy bases before adding the leaves and stems near the end.

Build a clear broth

Begin with the water, onion, peppercorns and chicken broth, bringing them to a boil before adding the chicken. The onion and whole peppercorns season the liquid gradually without making it cloudy with ground spices.

Once the chicken is in, keep the boil at medium heat for the stated 30 minutes. A steady boil is easier to manage than an aggressive one, which can make the broth splash and the chicken cook unevenly.

Time the vegetables

Potato and banana: Add both after the chicken's initial 30-minute boil, then cook for another 12 minutes with the pot covered. Their size and firmness affect how quickly they soften, so check that the potato is tender before serving.

Bok choy: Add it after seasoning and let the covered pot's residual heat cook it for around 5 minutes. This keeps it from spending the full simmer in the broth and becoming overly soft.

Season to finish

Fish sauce supplies the soup's salty, savoury seasoning. Stir it in after the chicken, banana and potato have cooked, then taste the broth before serving.

Fish sauce varies in saltiness, so add the listed amount and adjust only if needed. Serve the soup hot with white rice, as directed.

Serving and timing

The listed cooking stages total about 59 minutes, not including the time needed to bring the liquid to a boil. Allow for that additional heating time when planning the meal.

For a complete meal, serve the soup alongside white rice and include some chicken, potato, banana and bok choy in each bowl. The rice can be served separately so everyone can choose how much to add.

Recipe notes & tips

• Cut the potato into similarly sized cubes so the pieces soften at a similar rate.
• Keep the chicken pieces gently boiling over medium heat rather than letting the pot boil vigorously.
• Add the fish sauce after the vegetables have cooked so you can taste the broth before serving.
• Leave the bok choy until the final stage to avoid overcooking it.
• Serve the white rice separately if you want each person to choose their own amount.

Variations

• Use chicken thighs: Choose bone-in thighs for serving pieces that stay tender in the simmering broth.
• Add cabbage: Replace some of the bok choy with cabbage and add it near the end of cooking.
• Use another potato: Substitute a similar quantity of a firm potato if Saba bananas are unavailable, noting that the soup will be less sweet.
• Add ginger: Include a few slices with the onion and peppercorns for a warming aromatic note.
• Adjust the broth: Serve with less broth in each bowl if you prefer a more substantial bowl with rice.

Common mistakes to avoid

• Boiling too hard: A vigorous boil can make the broth turbulent; keep it at medium heat once the chicken is added.
• Adding the bok choy too early: It may become overly soft; add it at the final stage and use the residual heat.
• Cutting potato unevenly: Large pieces may take longer to soften; make the cubes similar in size.
• Using very ripe dessert bananas: They can break down quickly; choose firm Saba bananas for the intended texture.
• Over-seasoning at once: Fish sauce varies in saltiness; taste the broth after adding the stated amount before adjusting.

How to store

Refrigerate leftover soup in a covered container within 2 hours and use within 3 days. Reheat gently on the hob until steaming throughout; the bok choy and potato may soften further. Store rice separately where possible.

Frequently asked questions