Tinolang Manok

Tinolang Manok (Chicken Ginger Stew) is another popular pinoy dish because it is easy to prepare and very nutricious. Tinola is commonly served as home-made dish for lunch or dinner in a typical filipino table settings. It is also known as Chiken Ginger soup because a ginger added to it makes the unique taste and flavor. It is also mixed with other vegatables such as papaya, sayote, chili leaves and malunggay leaves. The perfect dip for this is patis (soy sauce) which makes it even tastier.

Main Ingredients:

• 1 kilo whole chicken, cut into pieces.

• 1 small young papaya or sayote, cut into small pieces.

• 2 tablespoons ginger, crushed and slliced into strips

• 1/2 cup dahon ng sili (chili leaves)

• 1 liter of water

• 5 garlic cloves, minced

• 1 red onion, diced

• 4 tablespoons oil

• 2 tablespoons patis (fish sauce)

Cooking Instructions:

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

• Add water and the chicken.

• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

• Season with patis

• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

• Add sili leaves then turn off the heat.

• Serve steaming hot with plain rice.