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Native Chicken Tinola

Tinolang Manok is among the most popular chicken dishes in Philippines. It is also easy to cook and if one uses Bisaya na manok (free-roaming, native chicken), it makes the chicken soup more tasty.
Here's a simple recipe Tinolang Manok using native chicken.
  • 1 native chicken, cut into serving pieces
  • 1 unripe papaya, cut into wedges
  • 2 cups dahon ng sili (chili leaves) or malunggay (moringa)
  • 1 stalk tanglad (lemon grass), knotted
  • 1 thumb size ginger, sliced
  • 3 cloves garlic, 
  • 1 small onion, 
  • 5 cups water
  • 5 tbsp. patis (fish sauce)
  • Salt and pepper
  1. In a pan, saute the ginger, garlic and onion.
  2. Add the chicken and stir fry for 2-3 minutes.
  3. Season with fish sauce, salt and pepper. Mix well and cover to allow the flavors to blend.
  4. Add water (just adjust quantity) and papaya. Bring to a boil until the chicken and/or papaya are tender. 
  5. Place the lemon grass then simmer until almost done. Make flavor adjustments, if desired.
  6. Add the chili leaves then simmer for half a minute or until the chili leaves are cooked.
  7. Remove from heat and transfer in a serving bowl. Don't forget to remove the lemon grass stalk.
  8. Serve hot.
Fish sauce with calamansi and sili makes a perfect dip to go with the chicken.

Tinola with Dahon ng Libas ()

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