Chicken Tinola Recipe (Tinolang Manok)Tinola in Tagalog or Cebuano or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird's eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or "kamunggay" (in Cebuano), instead of pepper leaves. However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".
Source: Tinolang Manok Wiki
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips.
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves.
1 liter of water.
5 garlic cloves, minced.
1 red onion, diced.
4 tablespoons oil.
2 tablespoons patis (fish sauce).
Sauté garlic and onion in a casserole. Add chicken and ginger root. Stir fry with fish sauce to taste until chicken turns light brown. Add rice water and chicken bouillon cubes. Bring to a boil until chicken is tender. Add papaya. Simmer for 5 minutes. Add malunggay leaves or chilli pepper leaves. Serve steaming hot on a bowl with plain rice on the side.