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.
- 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
Procedure:Fish sauce with calamansi and sili makes a perfect dip to go with the chicken.
- In a pan, saute the ginger, garlic and onion.
- Add the chicken and stir fry for 2-3 minutes.
- Season with fish sauce, salt and pepper. Mix well and cover to allow the flavors to blend.
- Add water (just adjust quantity) and papaya. Bring to a boil until the chicken and/or papaya are tender.
- Place the lemon grass then simmer until almost done. Make flavor adjustments, if desired.
- Add the chili leaves then simmer for half a minute or until the chili leaves are cooked.
- Remove from heat and transfer in a serving bowl. Don't forget to remove the lemon grass stalk.
- Serve hot.
|Tinola with Dahon ng Libas ()|