Nilagang Manok na Puti na may Asparagus

Nilagang Manok na Puti na may Asparagus is a Filipino soup dish made with chicken and vegetables like potato, carrots, cabbage, and asparagus.

In the Philippines, during the old days, when someone of high stature prepares chicken for dinner, a whole chicken is used, literally. This means whether they are serving fried chicken, tinola or puchero, it is quite common to see a whole chicken on the serving platter, as it symbolises the family’s prosperity. Our recipe today came from that era, in fact it is a favourite of one of the Philippines national heroes, General Emilio Aguinaldo. I may be historically incorrect on how I presented my dish since I used chicken sections rather than a whole one, but the process remains the same.

Basically, Nilagang Manok na Puti na may Asparagus is a basic Filipino chicken soup that is cooked with asparagus. Like most nilaga dishes, it is prepared by simply putting everything in a pot, let it boil, simmer slowly then season with just salt and pepper. It may sound easy as that, but it can taste really rich and good as long as you use good quality ingredients. Nilagang Manok na Puti na may Asparagus as the name suggest adds a special ingredient on it, the asparagus. It has been said that General Emilio Aguinaldo loves asparagus so much, he usually adds them on most dishes he eats like this Nilagang Manok version. Now I am intrigued on adding asparagus on Sinigang and Adobo, do you think that will work?

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Nilagang Manok na Puti na may Asparagus

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Nilagang Manok na Puti na may Asparagus is a Filipino soup dish made with chicken and vegetables like potato, carrots, cabbage, and asparagus.



Units Scale
  • 1 1/2 kg chicken legs and thighs
  • 2 large potatoes, quartered
  • 1 large carrot, sliced
  • 1/2 small Chinese cabbage, sliced
  • 1 bunch asparagus, trimmed
  • 6 cups rice wash water
  • 1 large white onion, sliced
  • 6 cloves garlic, minced
  • fish sauce
  • 2 tsp whole peppercorns
  • oil


  1. In a pot add oil then brown chicken pieces on all sides. Remove chicken from pot then set it aside.
  2. Using the same pot add more oil if needed then sauté garlic and onions. Once onions are soft add the chicken back then pour the rice wash water, bring to a boil then simmer for 20 minutes.
  3. Add the potatoes and cook for 15 minutes.
  4. Add Chinese cabbage and asparagus then simmer for 5 more minutes.
  5. Season with fish sauce then serve.


4 Responses

  1. The chicken thighs and drumsticks are perfectly seared and the soup looks so flavourful. My kind of food!

  2. I love the history of this dish, and also the flavors. I would’ve never thought to put asparagus in the soup like this… And I think you were wise to use chicken pieces instead of a whole chicken! Much easier to serve…

  3. suituapui says:

    We may use whole chicken for special occasions like birthdays but these days, we prefer to use chicken parts, thighs or wings, as nobody likes the breast.

    Btw, we call chicken manok too in our local Sarawak Malay dialect and ethnic languages.

  4. Ooo this is my kind of chicken soup (But I’ve never added asparagus – definitely going to try). This is a perfectly hearty and earthy dish for the cold months of the year!

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