Manok Tinibuok with Asin Tibuok

“Manok Tinibuok” or Whole Chicken Soup is a very popular dish in the Visayas region. It’s so simple to do that there’s even no need to chop the chicken into pieces. It’s simply boiled until cooked, and is good with only ‘tanglad’ (lemongrass), spring onion and ginger as spices.

The enhanced culinary consciousness among the population has made way for certain enhancements to the “Manok Tinibuok” recipe. For example, chopped green papaya or cabbage and tomatoes have become staple ingredients, as well, in addition to the earlier introduction of ginger and spring onion. These have proved to be either good extenders or flavor enhancers, or both.

In certain cultures, which most probably includes the Philippines, hot chicken soup is recognized for its nourishing and curative properties.

Chicken is very much available in the rural areas where there is no electricity – and no refrigerator – chicken is the ever reliable dish to serve surprise house guests. There are always chickens roaming around the house. It is very easy to pick one for a delicious hot soup, which is always a special treat.

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Recipe:

Manok Tinibuok with Asian Tibuok
(Whole Chicken with Unbroken Salt)

Ingredients:
1 whole chicken
2 pcs thumb-size ginger
3 pcs spring onions
1 Tanglad (lemon grass) stalk
Asin Tibuok ( Unbroken Salt)
A dash of pepper
4 cups of water

Procedure:
Rub the chicken with salt. Wash the insides very well.

Peel and pound the whole ginger.
Clean the spring onion.

Wash the tanglad. Cut the green part and pound the white part. Fold the tanglad neatly and insert inside the chicken.

Put the chicken in the clay pot. Pour the water.
Add the ginger and the spring onion.
Bring to a boil, then add the scraped Asin Tibuok. Serve at once.

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