Pesang manok is very similar to nilagang manok and tinolang manok as they have the same cooking method of boiling the chicken and throwing all the vegetables and spices into the pot. What made pesang manok distinct from nilagang manok is that it doesn’t have plantain or saba bananas. Tinolang manok uses birds eye chili leaves and unripe papaya that pesang manok don’t have.
1 kilo chicken (cut into desired sizes)
6 cup water
1 inch sliced ginger (crushed)
1/2 tsp. peppercorn
2 tsps. salt
2 potatoes (pared and quartered)
1 small cabbage (quartered)
1 celery stalk (cut into 2 inch length)
4 stalks green onions (cut into 2 inch length)
1 big onion (quartered)
How to cook pesang manok:
- Place chicken in kettle. Add water, ginger, peppercorns, salt, onions, and celery stalks and bring to a boil.
- Lower heat; cover and simmer for 30 minutes.
- Add potatoes and cook until done and then add cabbage and green onions.
- Season to taste. Serve hot. Good for 8 persons.