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.
12 years ago
