Tinolang Manok
Tinola in Tagalog, tinuwa in Cebuano or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines. This is an ideal treat served with rice during cool periods such as rainy days where hot soup is best appreciated.
Servings: 4 people
Calories: 97kcal
Cost: P150
Equipment
- Medium sized pot
Ingredients
- 1 whole Chicken cut into serving pieces
- 2 pcs Shallot sliced thinly
- 1 pc Big ginger sliced into 3 pieces
- 2 tbsp Olive oil or vegetable oil
- 1 cup Chili pepper leaves
- 1 pc Green papaya or chayote cut
- 1 clove Garlic minced
Seasoning
- 2 tbsp Fish sauce
- 1 pinch Salt and pepper
Instructions
- Cut and wash the chicken thoroughly and drain it or you can pat it dry by using the paper kitchen towel tissue.
- In a medium-sized pot, heat oil and saute’ garlic, ginger, and onions. Saute’ until onions are slightly translucent and ginger becomes aromatic. Add in chicken and keep stirring until the meats turned white and fat is rendered.
- Stir in the water to cover, fish sauce, salt, and pepper bring to a boil. Reduce heat to low and simmer for 25 to 30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
- Add the sliced papaya and simmer for another 5 to 10 minutes, or until cooked through.
- Adjust seasoning and stir in the chili pepper leaves.
Notes
- Eliminate the fish sauce and just use salt if you'd like.
- Remove the skin from the chicken after browning if you like. It makes a less fatty, clearer soup.
- Make sure to use the native chicken or less fatty chicken.
- You can also saute it with the lemongrass together with ginger.
- You can also use spinach.
- Instead of chili pepper leaves. you can also use birds eye chili.