a soup dish made of shredded broiled chicken meat or deboned fish, chopped hot chili, fish paste or shrimp paste, other spices, then poured with freshly boiled water

NILAGPANG NA MANOK requires ���native��� chicken or bisaya na manok in order to really enjoy the full flavor of the dish. Using regular chicken such as white leghorn or chicken raised in the poultry won���t just measure up to my standard. First, we have to understand that ���native chickens��� have good physical exercise. They are free to move around. Thereby, the muscle tissue is firm and packed with glycogen. Whereas, chicken from the coop is understandably weaker and therefore their muscles are soft and tender. But they lack that peculiar native flavor and texture. Certain species of chicken called ���native chicken��� has different flavor compared to white leghorns. Now, where in the world will I get ���native chicken��� here in North America? Ah! While we where in the market,  we noticed a special kind of chicken called ���FREE-RUNNING CHICKEN��� or stewing chicken. This type of chicken is close enough to our native chicken in the Philippines. That they are rooming chickens, not from the chicken coop! So, we bought one whole dressed free-running chicken and into the test kitchen. We prepared two dishes that will qualify for such material and, one of them is nilagpang na manok. Amazingly enough, the free-running chicken proved its worth to be called ���native chicken��� here in North America. I utilized Jake M���s of Weekend Pastime recipe for nilagpang na manok. Try preparing free-running chicken, you won���t regret you did!

Native Chicken

Onion

Garlic

Tomatoes

Chili Pepper (Siling Labuyo or Kutikot)

Spring Onion

Grill chicken, gizzard and tomatoes. Meanwhile slice onion and grilled tomatoes; mince garlic and pepper. Use back of spoon and add pinch of salt when crushing pepper. In a separate pan, fry chicken blood. Flake grilled chicken and slice gizzard. Sauté onion and garlic. Add tomatoes, pepper and the rest of the ingredients. Add boiling water and let boil for a few minutes. Salt to taste. Garnish with spring onions. Serve hot.

These are the basic ingredients and style of cooking which my uncle has been sharing since the old days. Others would add evaporated milk, sugar and ginger to make linagpang ���muy saboroso���.