TINOLANG MANOK/CHICKEN TINOLA

CHICKEN TINOLA RECIPE

INGREDIENTS:

• 1-1/2 to 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into think strips
• 4-5 cloves garlic, chopped
• 1 onion, sliced
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1 cup or more fresh pepper leaves, moringa (malunggay) or spinach
• 1 tbsp fish sauce, adjust accordingly
• 3 cups water
• 1 chicken bouillon cube
• 1-1/2 tbsp cooking oil ​​

Procedure:

1. In a pot or wok, heat cooking oil. Saute’ ginger and let juice come out.
2. Add garlic and saute until fragrant.
3. Add onion and cook until soft.
4. Add the chicken cuts and cook for 5 minutes or until the chicken colors lightly.
5. Add the fish sauce. Stir to combine.
6. Pour-in water and bring to a boil. Simmer for about 10 minutes or until chicken is cooked through.
7. Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender. **If using papaya, add green papaya a little earlier since papaya is firmer than chayote.
8. Add the pepper leaves, spinach or malunggay.
9. Cover and turn off heat.
10. Best served with hot steamed rice.
11. Enjoy!