If you get tired of cooking and eating those fancy food there are always those traditional comfort foods that you can always come back too. Sometimes one needs to clean the taste buds by going back to the basics. Simply prepared foods are nice. They do not present complex flavours, just the natural taste of the main ingredient. Chicken soup or in Filipino, nilagang manok, can be cooked several ways. Like in my previous post, I have made chicken soup with some pasta, now, I make chicken soup again but with ingredients that are used in Filipino cooking. This recipe can be modified by changing the meat that is used. Sometimes you can opt for pork, beef too. In that case, with pork it is called ‘nilagang baboy’ or beef, ‘nilagang baka’. I’m sure other cultures also have some sort of soup with meat but this is the basic recipe that is traditional in the Philippines which I share now.
Ingredients:
1 kg Chicken, cut into serving sizes
¼ kg Potatoes, peeled and cut into large cubes
1 head Cabbage, quartered
5 cloves Garlic, crushed
1 pc. Onion, medium, peeled, quartered
3 slices Ginger, fresh, peeled, thinly sliced (about 3 pieces, approximately 1 tbsp.)
½ tsp. Black pepper powder
¼ cup Patis (Philippine native fish sauce)
¼ tsp. Iodized salt
1 tsp. Sugar
Cooking Instruction
In a pressure cooker, place all the ingredients except the cabbage. Pressure cook for about 10 minutes. After the prescribed time, turn off heat and allow to cool normally. Do not vent steam to hasten cooling as the additional time to cool normally which is about 10-15 minutes is used as additional time to tenderize the chicken. When cool enough open the pressure cooker and skim off excess fat. Remove the chicken which by now should be very tender carefully and set aside. Again turn on heat and add the cabbage and place the chicken on top of the cabbage. When it starts to boil, lower the flame to a gentle simmer and continue heating to cook until cabbage is done. Serve plain, with bread or with plain steamed rice.
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