Nilagang Manok
shared by Bernadette Lavin
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INGREDIENTS:
  • 2 kilos chicken (cut into pieces)
  • 4 medium sized onion (quartered)
  • 1/2 Cup fish sauce
  • 10 Cups water
  • 2 medium sized carrots (cut into 1 inch thick slices then cut in half)
  • 2 medium sized potatoes (cut the same as the carrots)
  • 2 Cans Asparagus Spears (you can also use fresh asparagus)
  • MSG (optional)
​

​PROCEDURE: 
  • Wash and clean chicken pieces thoroughly. 
  • After washing, place chicken pieces in a large pot, along with the quartered onions. 
  • Start cooking chicken pieces and onions over medium heat. Cover. 
  • After 5 minutes, check if chicken meat changed color. 
  • Add the fish sauce, let simmer 5 minutes more. 
  • Add the water and let boil. 
  • Drop in the carrots, let simmer till half tender but not too soft, drop in the potatoes, let simmer some more until both carrots and potatoes are tender. 
  • Then drop in the asparagus spears and add MSG. Simmer another 5 minutes. Taste. 
  • You can add more fish sauce according to your taste. 
  • Serve hot.


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