Pesang Manok

Chicken pieces are simmered with ginger and pechay for a clean, comforting broth. It is a simple low-carb Filipino soup ulam.

Estimated cost: ₱95–₱110

Prep 8 min · Total 40 min · Serves 1

Nutrition per serving: 416 kcal · 32.6 g protein · 5.4 g carbs · 29.4 g fat

Ingredients

• 180g chicken thigh pieces with skin
• 80g pechay
• 20g, sliced ginger
• 1 clove, crushed garlic
• 2 tbsp, sliced onion
• to taste salt
• 1/4 tsp black peppercorns
• 1 1/4 cups water

Steps

1. Place chicken, ginger, garlic, onion, peppercorns, and water in a small pot.
2. Bring to a boil over medium-high heat, then skim off any gray foam from the surface for a clearer broth.
3. Lower heat to medium-low, cover, and simmer for 25–28 minutes until the chicken is tender and cooked through.
4. Season with salt, then simmer uncovered for 3 minutes to concentrate the broth slightly.
5. Add pechay stems first and cook for 1 minute, then add leaves and cook for another 1 minute until just wilted.
6. Turn off heat, cover, and rest for 3 minutes before serving so the chicken stays juicy.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).