How to Cook Pesang Manok
Pesang manok is a comforting Filipino chicken soup made by simmering chicken with ginger, onions, and peppercorns, then adding potatoes, cabbage, and green onions for a light and flavorful broth.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken recipe, chicken soup recipe, pesdang manok
Servings: 8 servings
Calories: 470kcal
Author: Manny
- 1 kilo chicken cut into desired sizes
- 6 cup water
- 1 inch sliced ginger crushed
- 1/2 tsp. peppercorn
- 2 tsps. salt
- 2 pcs potatoes pared and quartered
- 1 pc small cabbage quartered
- 1 stalk celery cut into 2 inch length
- 4 stalks green onions cut into 2 inch length
- 1 pc 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.
Cooking Tips:
Use Bone-In Chicken for a More Flavorful Broth
Bone-in chicken pieces are best when cooking pesang manok because the bones release natural flavor into the soup as it simmers. This creates a richer and deeper tasting broth compared to using boneless cuts. The slow release of collagen from the bones also gives the soup a slightly fuller body.
Simmer Gently Instead of Boiling Hard
Keep the heat low once the soup starts boiling and allow the chicken to gently simmer. A slow simmer helps the flavors from the ginger, peppercorns, and onions gradually blend into the broth. Cooking at high heat can make the broth cloudy and may toughen the chicken.
Add Vegetables at the Right Time
Potatoes should be added earlier since they take longer to cook and need time to soften. Cabbage and green onions cook very quickly, so they should go into the pot during the last few minutes. This timing keeps the vegetables tender while still maintaining their texture and freshness. 