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Aug 4, 2015

Tinolang Manok Recipe

Jan Paula Plamenco     8/04/2015  No comments

Tinolang Manok (Chicken Ginger Stew) is another Filipino classic dish. This is light and refreshing, best served during lunch or dinner, especially during rainy days. 

The first time I tried to cook this dish, I used Sayote (Chayote). In the Philippines, it is grown mostly on mountainous part of the country such as Baguio City. It is used in many kinds of soup dishes, stir-fried veggies and chopsuey. 


One day, my father-in-law saw me with Sayote in Tinolang Manok. He told me, "Paula, you should use green papaya instead of sayote. It is more tasty, makes the dish more delicious and papaya is healthier than sayote." From the moment he told me that, I kept that piece of wonderful advice and I always use green papaya now when cooking Tinolang Manok. 

My kids love this dish a lot. And I know a lot of moms who always cook this viand for their children. You guys should try it, it is very easy to cook and really delicious. 


INGREDIENTS: 

1 kilo chicken, cut into serving pieces (any part of your choice) 

3 tbsp oil 

3 cloves garlic, minced 

1 large onion, chopped 

2 tbs ginger, peeled, cut into strips 

3 green papayas, peeled, seeded and sliced 

1 cup dahong sili (chili leaves) *you can also use malunggay leaves* salt and pepper to taste 

1 liter of water 

2 tbs patis (fish sauce) 

1 small sachet of all in one seasoning granules (optional) *as usual, Magic Sarap is my choice* 

2 pieces of green chilli 



COOKING PROCEDURES: 

1. In a stock pot, heat oil and sauté garlic, onion and ginger. 

2. Add the chicken. Sauté for 5 to 7 minutes. 

3. Add fish sauce, let it simmer for about 10 minutes. 

4. Add water. Bring to a boil and simmer for about 15 minutes. 

5. Add papaya and chilli leaves and simmer for 10 minutes. 

6. Add the seasoning granules, salt and pepper to taste. 

7. Add green chilli and simmer for 5 minutes. 

Serve and enjoy!



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