Nilagang Manok is a very simple, boiled chicken soup recipe. When I mean simple, I mean ‘chuck chicken, water and vegetables in a pot’ kinda simple. This dish, along with others like the Chicken Rice Porridge (Arroz Caldo), was cooked by my mum for us kids when we were feeling under the weather. I now find when my loved ones are sick, I’m making this dish for them too.

I posted a picture of this recipe on my Facebook page and while it isn’t a Thermomix recipe, a few people have asked for the recipe so I thought it appropriate to share here. It’s a really versatile dish; you can use any chicken piece you want (thigh/wings/drumsticks work best) and you can go all out on the vegetables; it’s not uncommon to use beans, carrots or bok choy in this dish just to name a few. These will all add flavour to the soup stock and when teamed with rice, can be very nourishing when you can’t stomach anything else.

Prep and Cooking Time – 30-45 minutes | Serves – 4 to 6

INGREDIENTS

– 6x chicken cutlets (bone in)
– 1x small onion, diced
– 2 teaspoon minced garlic
– 2 teaspoon minced ginger
– 2-3 large potatoes, roughly cut
– 1/4 cabbage, roughly cut into strips
– 30g oil
– 1L water
– salt and pepper to taste
– 1 Tablespoon vegetable stock concentrate
– 2-3 Tablespoon soy sauce
– 10g fish sauce, or to taste

METHOD

Heap up a large pot on medium heat. When hot, add oil, onions, garlic and ginger. Sautee until onion appears glassy. About 2 minutes.

Add chicken and sear the outside. About 2-3 minutes on each side and season with salt and pepper as you do so.

Add water to the pot, enough to cover the chicken pieces. Add stock and potatoes. Leave to boil on high heat. Time for 8 minutes.

After 8 minutes, season soup with fish sauce. Add and mix cabbage through and continue cooking until chicken is cooked through, potato is softened and cabbage is cooked to your desired consistency.

Serve chicken, vegetables and soup alongside some freshly cooked Jasmine rice.