Tinolang Manok sa Papaya
On this recipe I also used lemongrass or tanglad to further enhanced the ginger flavor. I like my tinola with a bit of sweetness. I normally use papaya that is beginning to ripe this give a sweetness flavor of the broth, it’s not available also so a tablespoon of sugar will do the job.
1 k. chicken
2 thumb size ginger, sliced
1 small size papaya, cut into wedges salt
1/2 head garlic, minced cooking oil
1 medium size onion, chopped
3 siling haba
2-3 stalk spring onions or dahon ng sili
1-2 stalk lemongrass
2 tbsps. peppercorns
1/4 c. patis
1 tbsp sugar
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis, cook for 2 to 3 minutes or until meat change to golden brown. Add in lemongrass, peppercorns and 8 to 12 cups of water and bring to boil, simmer for 10 to 15 minutes or until chicken are tender. Then add papaya simmer for another 3 to 5 minutes until papaya are cooked. Season with salt and sugar if required, garnish with spring onions and sili and cook for another 1 minute. Serve hot.