Focused recipe
Kinamunggayang Manok Recipe
Kinamunggayang Manok is a Filipino Chicken Soup recipe that originated from the southernmost part of the Philippines. This dish originally makes use of native chicken, banana blossoms, and malunggay leaves. At first glance, it can be mistaken as Tinolang Manok, but there are a few differences.
Filipino Updated 2/6/2014
Ingredients
Measured from the catalog payload.
- 1 1/2 lbs chicken cut into serving pieces
- 1 piece banana blossom shredded
- 1 1/2 cups malunggay leaf
- 2 cups chicken broth
- 5 cups water
- 1 piece onion sliced
- 4 cloves garlic crushed
- 3 tablespoons cooking oil
- 1 1/2 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1 tablespoon salt
Instructions
11 cooking steps
- Soak the banana blossom in brine (combine 2 cups water and 1 tablespoon salt) for at least 3 hours. Let the sap out by squeezing the banana blossom. Set aside.
- Heat the oil in a cooking pot.
- Saute the garlic and onion.
- Add-in the chicken pieces. Cook for 2 to 3 minutes or until the chicken turns light brown.
- Pour-in the chicken broth and 3 cups water. Let boil. Simmer covered for 30 to 40 minutes. Add water if necessary.
- Put-in the shredded banana blossom. Stir and cook for 2 minutes.
- Add the malunggay leaves. Cook for a minute.
- Pour-in the fish sauce and add the ground black pepper.
- Transfer to a serving plate.
- Serve with white rice.
- Share and enjoy!
Catalog details
Useful for browsing and sync.
Chicken No tags Public recipe Revision 1