Sinukman na Manok

Name: Sinukman na Manok
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Filipino
Ingredients: 1000.0 g Chicken (whole cut into pieces, with backbone); 4.0 pcs Lemongrass stalks (tanom manok), bruised and cut into 3-inch pieces; 50.0 g Ginger, sliced into thin strips; 5.0 pcs Garlic cloves, crushed; 1.0 pcs Onion, quartered; 3.0 tbsp Fish sauce (patis); 1.0 tsp Salt; 1.0 tsp Whole black peppercorns; 1.0 cup Malunggay leaves (optional); 2000.0 ml Water

An aromatic Ilocano chicken soup built around the warming, citrusy notes of fresh lemongrass (tanom manok) and generous amounts of ginger. It's a comforting, restorative dish that Ilocano families serve when someone needs boosting or when the cool mountain air calls for something warm. The broth is light but intensely fragrant — every spoonful carries the bright perfume of lemongrass balanced by the earthy warmth of ginger.

Prep: 15 min Cook: 45 min 4 servings From La Union

Ingredients

Servings:

2 4 6 8 10

500 g Chicken (whole cut into pieces, with backbone)
2 pcs Lemongrass stalks (tanom manok), bruised and cut into 3-inch pieces
25 g Ginger, sliced into thin strips
2.5 pcs Garlic cloves, crushed
0.5 pcs Onion, quartered
1.5 tbsp Fish sauce (patis)
0.5 tsp Salt
0.5 tsp Whole black peppercorns
0.5 cup Malunggay leaves (optional)
1000 ml Water

Nutrition per serving

Calories 105

Protein 11.0g

Fat 5.2g

Carbs 2.6g

Fiber 0.4g

Sugar 0.8g

Sodium 340mg

Per serving (2 servings). Values are estimates.

Instructions

Place the chicken pieces in a large pot and cover with water. Bring to a boil over high heat, then immediately lower to a simmer. Skim off any foam or scum that rises to the surface — this keeps the broth clean and clear.
Add the bruised lemongrass stalks, sliced ginger, crushed garlic, quartered onion, and peppercorns. These aromatics are the soul of sinukman, so use them generously. The lemongrass releases its citrusy perfume as it simmers.
Season with fish sauce and salt. Cover partially and let it simmer on low heat for about 35-40 minutes, or until the chicken is tender and falls off the bone. Don't rush — slow cooking lets all the aromatics infuse the broth properly.
Taste the broth and adjust seasoning. It should be well-salted with a strong lemongrass and ginger flavor. If you want it more aromatic, add another bruised lemongrass stalk and simmer 5 more minutes.
If using malunggay leaves, stir them in during the last 2 minutes of cooking — they just need to wilt. Ladle into deep bowls, making sure each serving gets a good share of chicken, aromatics, and broth.
Serve steaming hot with plenty of steamed rice and a side of extra patis at sili for those who want it even saucier.

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UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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