Kinamatisang Manok (Filipino Tomato Chicken Stew)

Steps

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1. 1
   Heat oil and fry garlic until light brown, then add onions.
   ≈0:03
2. 2
   Add peeled or thoroughly washed ginger, and continue cooking until onions soften.
   ≈0:45
3. 3
   Add the chicken, cutting it into desired pieces. Cook the skinless parts for about 1 minute, flip, then cook the skin-on portions longer until the skin turns brown to develop flavor.
   ≈1:04
4. 4
   Add half of the fresh tomato wedges. The tomatoes will release liquid; add the remaining tomatoes later.
   ≈2:06
5. 5
   Add water, chicken bouillon cube, and a small amount of fish sauce. Cover the pot to speed up cooking.
   ≈2:46
6. 6
   Reduce heat to low, cover, and simmer for 18-20 minutes until the chicken is tender. Add more water as needed if liquid evaporates too quickly.
   ≈3:27
7. 7
   Skim off chicken fat floating on the surface. For those wanting to remove more fat, cool the dish and refrigerate overnight so the fat solidifies on top, then remove it the next day.
   ≈4:03
8. 8
   Add the remaining tomatoes and long chili peppers (serrano, green chili, or jalapeño), and cook for 3 minutes.
   ≈4:49
9. 9
   Add bok choy (or cabbage), cover the pot, and steam for 1 minute to soften the greens and make them easier to mix in.
   ≈5:12
10. 10
    Taste and adjust seasoning. Add ground black pepper and more fish sauce to suit your preference for saltiness. Some prefer to keep a small plate on the side with fish sauce, chili, and squeezed calamansi juice for personal seasoning at the table.
    ≈6:03
11. 11
    Transfer to a serving plate and serve.
    ≈6:43