Tinolang Manok sa Papaya

Tinolang Manok sa Papaya
Chicken Tinola, back in the province tinolang manok would be made of native juvenile chicken or chicken hen that start to lay eggs. At least fresh chicken is available here as mentioned in my previous post that will do on my tinola dish tonight. Sometimes chili tops or dahon ng sili is available in one of the neighborhood Asian store but not today, so spring onion and siling pangsinigan would do the trick. 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.


Ingredients:

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


Cooking procedure:

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 2-3 minutes or until meat change to golden brown. Add in lemongrass, peppercorns and 8-12 cups of water and bring to boil, simmer for 10-15 minutes or until chicken are tender. Then add papaya simmer for another 3-5 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.







2 comments:

SJ said...

I remember back in the Phils., my mom used to add chicken liver on this dish. Do you know when I can add the chicken liver, prior to cooking?

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ut-man said...

You can add the chicken liver during the last 5-10 minutes of cooking, liver don’t taste good when overcooked, but don’t be tempted to add more than a few pieces otherwise it will spoil your tinola soup. Back in the province every part of a native chicken is used when cooking tinola.

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