Recipe for PESANG MANOK

Pesa has long been associated with the mudfish dalag, but a chicken variation is also popular. Manok is the Tagalog word for 'chicken' and pesa is a Chinese-derived word referring to something that is plainly boiled.

INGREDIENTS FOR PESANG MANOK

2 pounds of chicken
1 thumb-size piece of fresh ginger, crushed
8 peppercorns
5 cups of rice washings
1/2 cup of red tomatoes, sliced
1 cup of potato cubes
6 leaves of petsay (bokchoy)
1 stalk of green onions
 patis (if you don't have this fish sauce, substitute salt)

HOW TO MAKE PESANG MANOK

1. Cut up the chicken into portion sizes.
2. Place the pieces in a deep saucepan with the rice water, crushed ginger, peppercorns, tomatoes and patis.
3. Bring to a boil. Reduce heat and simmer until the chicken is done.
4. Add the potato cubes. Cook until the potatoes are tender.
5. Add the petsay and green onions.
6. Remove from the heat and serve while the leafy vegetables are still bright and not yet wilted from overcooking.