Saturday, June 14, 2008

The reason for the pot

Nilagang manok—literally, boiled chicken—is the reason why I got my humongous pot in the first place.

nilagang manok
Basically, it's just chicken (I use 8 or 10 pieces) boiled with onions and fish sauce (patis in Filipino, nam pla in Thai). I bring it to boil then simmer for about 40 minutes.

While the chicken's simmering, I cut up all the vegetables. Green beans, ballhead cabbage, pechay (bok choy) and Chinese (Napa) cabbage. I add all these to the pot after 40 minutes and keep it simmering for less than 5 minutes.

It's because of the vegetables that I needed the pot. I always use a lot, but even then, they're usually the first to go. This new one is so huge, you'll notice that the water level is way below the rim—in my old pot, it would have overflowed already.

I really love this pot.


Louis la Vache said...

Mme. la Vache, who was born and raised in China, then lived in Japan for 15 years, has a pot similar to this. She makes a chicken dish very similar to the one you describe here! You are quite right - with all those vegetables, you need a deep pot!

Today is Flag Day in the U.S.

Louis la Vache said...

"Louis" thanks you for your visits to and comments at
San Francisco Bay Daily Photo. "Louis" says pasalamat for the suggestion on the tripod. He thinks the one you suggested will work very well for him on his balcony rail! ("Louis" hopes he got the Tagalog for 'thank you' correct! He asks you to please correct him if he is wrong!)

Louis la Vache said...


Kelly said...

I have a similar pot, and I love it too! Dinner looks fabulous!

Louis la Vache said...

The opposite of Chuck Pefley's Vespa is this!

Anonymous said...

I got a deep pot too to cook my Pinoy soup dishes. Is nilagang manok the same as the tinola? I put ginger in mine, and use rice washings for the broth.


Ashtonian said...

What is that thing that you put in there, those nasty things? You should only put

Ashtonian said...

papaya vegetable

Says Roda Delicante