Chicken tinola (Tinolang Manok) is an authentic Filipino dish. It is a kind of Chicken dish which is cooked by sauteing garlic, onions, and ginger the adding Chicken and letting it turn a little brown. Water is used for the broth and Sliced Papaya or Sayote (Chayote) is added as well as malunggay or Dahon ng Sili (Chili Sprouts) before you turn off the stove.
Ingredients:
1 Whole Chicken (chopped)
2 pieces Sayote or a Medium sized Papaya
3 cloves of garlic, peeled and minced
2 thumbs of ginger, julienne
1 medium-large onion, sliced
3 cups of chicken broth or 1 Knorr chicken cube (dissolved in 3 cups of water)
1 bunch of Malunggay
2 tablespoon of fish sauce (patis)
1 tablespoon cooking oil
salt to taste
Cooking Procedures:
Heat oil in a pan, saute garlic, onion, and ginger.
Add the chicken and cook, stir for 3 minutes or until chicken juice run clear.
Pour the fish sauce, mix occasionally for 2 minutes.
Add the chicken broth or the dissolved chicken cube.
Cover and simmer for 40 minutes.
Uncover and add sayote or papaya, mix and cover for 5 minutes. Let it cook.
Add the salt. Stir well and cook for 2 minutes.
Tips:
If you want to try the classic taste, you can used native chicken meat.
Don’t put too much oil when you’re stir-frying the garlic and onions so when you put water, it won’t overpower the clear soup.
You need to make sure too that you only cook papaya fast because it’s not good to let is turn mushy.
Also, make sure you don’t overcook Dahon ng Sili as it gets tender quite easily. But if you’re going to use malunggay then you must cook it well so your stomach can digest the green vegetable easily.
This Tinolang Manok Recipe is a comfort food so when you have a tummy ache you can sip the broth and you’ll feel better. It’s also a food that’s so nice to eat with rice when it’s a little cold.
Pakabusog ka!
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