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.[1] 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.[2] However, an all-vegetable broth in Cebu with 'kamunggay' in prominence is called "utan kamunggay" or "utan bisayâ".Source: Tinolang Manok Wiki
Preprations for Chicken Tinola
Ingredients:
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).
Cooking Instructions:
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.