Nilagang manok
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
1 chicken, about 1.2 k., cut into serving pieces
3 potatoes, peeled and quartered
1/8 of a whole squash
1/2 head of cabbage (napa variety)
1 whole onion, peeled
1 whole garlic
salt and pepper to taste
3 pcs. of kalamansi (native lemon)
6 tbsp. of patis (fermented fish sauce)
How to :
With a sharp pointed knife, pierce the garlic in several places. Quarter the cabbage. Remove the skin and seeds from the squash and cut in the same size as the potatoes.
Place the chicken pieces in a casserole. Pour in enough water to cover. Add whole onion, pierced garlic and 1 tsp. of salt. Set over medium heat and bring to a boil. Remove scum as it rises. Cover and simmer for 20 minutes. Add the potatoes and cabbage. Simmer for another 10 minutes. Add the squash, cover and simmer for 10 more minutes.
Squeeze juice from kalamansi and mix with patis. Serve with boiled chicken and vegetables.
Comments
8 Responses to “Nilagang manok”Trackbacks
Some related discussions...-
[...] I actually boiled a whole chicken with lots of vegetables in preparation for dinner (the immortal nilagang manok or boiled chicken and vegetables). I just cut off a few slices of meat from the beast to make my chicken mami. For more detailed [...]
-
[...] a rather simple dish, really, easy to prepare and only takes about 40 minutes to cook. The basic recipe for nilagang manok was among my earliest blog entries. The only difference between that dish and this one is the [...]
If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Beef and tofu with three sauces
Chicken and spring garlic soup
Smoked salmon and tofu stir fry
Corn bread
Smoked salmon, lettuce and kesong puti (white cheese) salad
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
ang sarap
Hi Connie,
My husband has skin asthma, thus I can not cook anything malansa. He doesn’t like chicken pieces with bones whenever I cook any chicken recipes. I always use chicken fillet.
Is there a way I can still cook a very tasty chicken soup recipe even when I’m using fillets?
Thanks again.
Racquel
Try the technique I did in the chicken a la picadillo recipe.
Gudpm! i read ur recipe about nilagang manok. r u sure of it? sure ka ba na pwedeng pagsamahin ang squash at saka manok? ewan ko lng ha, pro im not sure. alam mo kong ano ung “sangla”, isang uri ng sakit? ito ung makukuha mo kpag hinaluan mo ng squash ang manok…. i think “sangla” ang ketong is just the same.
Joseph, sino bang herbolaryo ang kino-konsulta mo ha.
squash and chichen? thats wierd!