Pinatisang Manok

Method

1. Pat the chicken dry. Heat the oil in a wide soup pot over medium heat, then cook the onion, garlic, and ginger for 3–4 minutes until softened and fragrant but not browned.
2. Add the chicken in one layer and cook for 5–6 minutes, turning once, until the surfaces lose their raw color and begin to take on light golden patches.
3. Pour in 3 tablespoons fish sauce and let it bubble for 1 minute, turning the chicken so the seasoning coats each piece.
4. Add the water or unsalted stock and bring to a steady boil; skim the gray foam from the surface for a cleaner broth, then add the whole siling haba.
5. Lower to a gentle simmer, cover partly, and cook for 25–30 minutes until the chicken is tender and the thickest piece reaches at least 74°C.
6. Mash the hard-boiled egg yolk in a bowl with 1/3 cup hot broth until smooth, then stir it back into the pot so it enriches the soup without leaving large yolk crumbs.
7. Stir in the black pepper, taste the broth, and add some or all of the remaining fish sauce only if needed; turn off the heat, add the leaves, cover, and let them wilt for 2 minutes.
8. Rest off the heat for 5 minutes, skim excess surface fat if desired, and serve the chicken and hot broth with steamed rice.