Nilagang Manok: Filipino Clear Chicken Soup with Vegetables

Place the chicken pieces in a heavy stock pot and cover with the water or stock. Bring to a rolling boil over high heat, then reduce to a strong simmer. Skim off the gray foam and scum that rises to the surface for the first 5 minutes, or until the broth looks clean rather than cloudy.

Add the smashed ginger, quartered onion, cracked peppercorns, and fish sauce. Stir once, cover slightly ajar, and let the chicken simmer gently so the ginger and onion can perfume the broth without turning it bitter.

Drop in the potato chunks and, if using, the carrots. These need the longest cooking time and will lightly thicken the broth as they cook. Continue simmering until the potato edges soften but still hold their shape.

Add the saba banana pieces and green beans. Cook just until the banana is tender and slightly translucent but not falling apart; overcooked saba will cloud the broth and lose its gentle sweetness.

Stir in the bok choy or pechay, pressing the leaves gently into the hot broth. Cook for a final minute or two, just until the stalks soften and the greens turn deep green. Taste the broth and adjust with salt or a splash more fish sauce.

Turn off the heat, let the pot sit covered for 2 to 3 minutes so the flavors settle, then ladle into bowls. Let each person take a piece of chicken, a mix of vegetables, and plenty of the golden broth alongside steamed rice.