Nilagang Manok
shared by Bernadette Lavin

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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