Nilagang manok—literally, boiled chicken—is the reason why I got my humongous pot in the first place.
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.
10 years ago
8 comments:
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!
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SPECIAL EDITION FOR CHUCK PEFLEY!.
I have a similar pot, and I love it too! Dinner looks fabulous!
The opposite of Chuck Pefley's Vespa is this!
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.
Ted
What is that thing that you put in there, those nasty things? You should only put
papaya vegetable
Says Roda Delicante
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