chicken broth

Another soup for another rainy day! Yes, it is the monsoon season for us in this part of the world. Daily showers aren’t enough. Thunderstorms also occur on a weekly basis. At times, we even get two typhoons one after the other.

These wet and cold days call for soup – which brings warmth and nourishment. Such is today’s recipe of ligang manuc (nilagang manok to Tagalogs).

It is simply boiled chicken and vegetables of the simplest kind. For our everyday soup, we use the boniest cuts, such as chicken wings, feet and necks, just to give the soup flavour. On holidays however, especially on Christmas Eve, this same soup acquires more ingredients – instead of chicken, we use beef and simmer a ham bone with it.

For today’s recipe, we are cooking the minimal version. Note that we place the saba and maize from the beginning, for their flavour to be imparted into the soup. Add another batch of saba if you wish something firmer to serve.

Ligang Manuc (Pagaldo-aldo)

2 kg. chicken soup cuts
1 small head cabbage, quartered
4 small potatoes, peeled & halved
3 saba bananas, peeled & halved cross-wise
4 cobs maize (corn), halved
bunch of pechay
3 onions, halved lengthwise
sliver of ginger
salt to taste
whole peppercorns
6 or more cups water

  1. Boil at least three cups of water with a teaspoon of salt, ginger, maize, saba, onion and peppercorns.
  2. Add chicken, potatoes and cabbage. Boil for around 5 minutes, till the potatoes are almost done. Add water, everything has to be constantly immersed in liquid.
  3. Adjust saltiness. Add the pechay and leeks. Boil for a minute then turn off heat.

Serves 4.

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