nilagang native na manok sa mais at malunggay

who was that who told me that the chicken there are big yet tasteless? i agree, it’s like eating empty meat. where’s the joy in the umami (linamnam) sense?

anyway, i’m sure you already know how to do this since it just requires literally dumping everything into the pot. but i’ll still write down the recipe for good measure, so that the next generation here in our house never forgets nilaga (god forbid, no) in favor of burgers and fries. you’re in rural new york, i’m sure you’ll find an organically-grown chicken for yourself, with the giblets, unhatched eggs, and all. i’m not just sure about the malunggay. notice in the picture the palanakan (chicken uterus)? that’s my favorite part of all, especially if it still has an egg inside.

ingredients:
1 chicken, sliced into serving pieces
giblets (heart, liver, gizzard, uterus, unhatched eggs)
6 pieces small-sized whole corn
3 stalks of lemongrass
3 stalks of malunggay (moringa) leaves (can be substituted by chili leaves or bokchoi)
3 tbs fish sauce/patis
4 cups water (or prepared chicken stock)
salt and pepper

put a few teaspoons of cooking oil in the pot. put in the lemongrass (crush the stalks before putting in). put the chicken in and stir until it changes color to light pink. pour in the fish sauce and then cover for 3 minutes for the chicken to absorb the flavor. pour in water or chicken stock. put in the uncooked corn and the chicken giblets. put a few dashes of salt and pepper. cover and go on low simmer for an hour (or 20 minutes if using a pressure cooker). put in moringa leaves and leave for a minute. serve with bread or rice.

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6 Comments Add yours

  1. Guagua Girl says:

    looks great! we used to have that all the time when i was in the philippines. not anymore, though. you're right, the chicken here really don't have a lot of flavor. why do you think most of the recipes involve smothering the chicken in herbs, spices or sauces?!?!

    i'm sure that i can find an organically grown chicken at a farmers market around here (btw, am not in “rural” new york) but i don't know that they would keep/sell the giblets. i did find a container of chicken hearts at stop & shop once and was told it's because germans love it.

    btw, do you know how to kill a chicken and get its blood? isn't that also added to the nilaga sometimes (after it has congealed, of course).

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  2. Betis Boy says:

    nope. i don't know how to kill animals (well, except ants, flies, mosquitoes and cockroaches, and the occasional human) πŸ˜› but i have seen my lola do that countless times. she'd tap the neck of the chicken, pull off a few feathers, then slit it, then let the blood flow in a tin plate filled with uncooked rice. it's a slow death, but i guess not as barbaric as they do it in northern luzon where they beat it to death with a wooden stick, to make the meat more flavorful. well, i've never been one to judge food taboos, since a great deal of it is cultural. the west has its veal, the east well, where do we start…

    btw, that congealed blood used to be my favorite, and it can be used in nilaga, tinola or lelut.

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  3. Guagua Girl says:

    reminds me of my high school classmate who very enthusiastically told our home ec teacher the reason a chicken's neck is tapped before it is slit is to numb the chicken so it won't feel the pain, LOL!

    didn't know about that practice in northern luzon … huh!

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  4. Betis Boy says:

    ha.ha. and what was your teacher's response? πŸ˜€

    it's called pinikpikang manok. haven't tried it yet. google it up. since the chicken hemorrhages the meat turns black.

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  5. Tanglaw89 says:

    Do I see aborted eggs and some intestines in that bowl of soup? Yum!

    Why not post one on my favorite sale manuk?

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  6. Betis Boy says:

    yup, those are unhatched eggs, and the intestine-looking thing is the uterus (palanakan). these are the jewels of the soup, together with the gizzard (balunbalunan) and liver (ate). this is actually our home's version of sale manuk πŸ™‚ it's got some lemongrass in it. though sometimes we put unripe papaya instead of mais. so it tastes more like tinola than nilaga. πŸ™‚

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