Filipino Chicken Soup (Sinabawang Manok)

Steps

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1. 1
   Heat oil in a large pot, add crushed garlic and brown lightly, then add sliced onion and sauté until the layers begin to separate.
   ▶ ≈1:00
2. 2
   Add sliced ginger and fry until fragrant, allowing the oil to infuse with its flavor.
   ▶ ≈1:27
3. 3
   Add tomato wedges and fry until softened, allowing all aromatics and tomato flavors to blend together.
   ▶ ≈1:55
4. 4
   Add chicken pieces and fry until the outer surface is light brown.
   ▶ ≈2:20
5. 5
   Add fish sauce, stir well, and cook until it evaporates, further cooking the chicken's exterior and melding flavors.
   ▶ ≈2:45
6. 6
   Add 3 cups chicken broth, bring to a boil, then reduce heat to low and simmer for about 40–45 minutes until chicken is very tender.
   ▶ ≈3:14
7. 7
   Skim off floating oil and foam from the surface for a cleaner presentation.
   ▶ ≈4:28
8. 8
   Add potatoes and simmer for about 6–7 minutes until tender.
   ▶ ≈4:47
9. 9
   Add long green chili peppers, adjusting quantity based on desired heat level.
   ▶ ≈5:17
10. 10
    Continue cooking for about 3 minutes, then season with black pepper and fish sauce to taste, adjusting as needed before adding the remaining vegetables.
    ▶ ≈5:29
11. 11
    Add cabbage that has been trimmed of its tough core and cut into appropriate pieces.
    ▶ ≈5:55
12. 12
    Add long green beans and cook for about 2–3 minutes.
    ▶ ≈6:16
13. 13
    Add washed leafy greens (bok choy or similar), cover, and simmer for about 1 minute until tender.
    ▶ ≈6:30
14. 14
    Gently stir to combine all ingredients, and serve hot.
    ▶ ≈7:08