Pesang Manok Recipe with Ginger & Cabbage

                by Joost Nusselder | Updated:  June 5, 2021

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A Filipino food historian, Doreen Hernandez says in journal article titled, “Culture Ingested: The Indigenization of Filipino Cuisine,” that the term “Pesa” is a Hokkien term meaning, “plain boiled.”

The original Hokkien term is peq – sa – hi with the “hi” as the Hokkien word for “fish.”

Pesang Manok Recipe

From the etymology above, it can be gleaned that pesa recipe, or at least the original Chinese one, is a fish recipe.

We can now further speculate then that it is only through the adaptation of the Filipinos that the word “pesa” took a different meaning and a different ingredient.

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Also read: this is one of the best pesang isda recipes you’ll find

Pesang Manok Recipe Preparation Tip

Pesang manok recipe is similar to chicken broth-based dishes such as Tinola (which uses sayote or papaya and chili leaves in its recipe) and Nilagang Baka (which has cabbages and saging na saba) and it is possible that you could interchange the three dishes.

However, what distinguishes pesang manok from the others is the recipe’s extensive use of ginger, cabbage, napa cabbage, and potatoes.

These, if we talk about the vegetables thrown into the mix, make this dish a heavy and healthy meal.

Pesang Manok

Pesang Manok Recipe

Pesang manok recipe

Joost Nusselder
This is a chicken broth-based recipe, it cannot be helped that this is yet another one-pot meal which makes it a favorite for busy people and for those people who are just beginning to cook.
No ratings yet
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Filipino
Servings 4 people


  • 1 kg chicken (cut into desired sizes)
  • 8 cups water
  • 1 inch sliced ginger (crushed)
  • ½ tsp peppercorn
  • 2 tsp salt
  • 2 potatoes (pared and quartered)
  • 1 small cabbage (quartered)
  • 1 bundle fresh pechay or bok choy
  • 6 green onions (cut into 2-inch length)
  • 1 large onion (quartered)
  • msg. or Maggi magic sarap to taste; optional


  • Place chicken in a kettle. Add water, ginger, peppercorns, salt, onions and bring to a boil. Lower heat; cover and simmer for 30 minutes.
  • Add potatoes and cook until done and then add cabbage, pechay and green onions. Season with msg. or Maggi magic sarap to taste. Serve hot with steamed rice. Good for 8 persons.
  • Share & enjoy!
Keyword Chicken
Tried this recipe?Let us know how it was!

Also, as this is a chicken broth-based recipe, it cannot be helped that this is yet another one-pot meal which makes it a favorite for busy people and for those people who are just beginning to cook.

Since this is a mildly-flavored Pesang Manok recipe, it is also recommended that you serve this with fish sauce (patis) or fish paste (bagoong) to add more flavor into the viand.

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Also read: Kinamunggayang Manok Recipe with Chicken with Banana blossom

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.