MEMBER RECIPE
Chicken Tinola (Tinolang Manok) Recipe
By monp
Difficulty: Easy |
Total Time:
40 minutes
|
Active Time:
|
Makes:
6-8 servings
It is said that of all the dishes of the Philippines the most “Filipino” is tinola. It does not have any similarities with any other Asian dish. It quite simple to prepare and cooks quickly.
INGREDIENTS
- 2 Tbsp, Cooking Oil
- 2 tsp. Peeled Ginger, jullienned
- 1 clove Garlic crushed, peeled
- 1 medium sized onion, sliced
- 2 Tbsp. Fish Sauce (Filipino, Thai, or Vietnamese)
- 1 tsp Salt
- 5 cups Water
- 2 cups pared unripe papaya sliced (or Chayote)
INSTRUCTIONS
- In a medium sauce pan, heat the oil. Saute the ginger, garlic and onions for a minute. Add the Chicken pieces and saute until the chicken colors slightly. Season with the fish sauce and salt.
- Add the water. Bring to a boil then lower the heat and simmer of about 30 minutes or until the chicken is tender. Add the sliced papaya. Cook for 5 minutes more or until the papaya is tender. Add the pepper leaves. Cover and remove from the heat. Let stand for 5 minutes. Serve hot with steamed white rice.
- Additional fish sauce may be served to adjust to individual tastes.
Member recipes are not tested by the CHOW food team.
MODIFICATION :
PLEASE TRY TO ADD 1 DRIED DATE.
I PREFER IT THIS WAY.
FIND OUT IF YOU ALSO PREFER IT WITH A DRIED DATE.
Pepper leaves are the leaves of a chile pepper plant; usually found in Asian supermarkets.
We've posted about tinola on our blog. Includes step-by-step photos, including pictures of pepper leaves. =) We also did a condiment for it.
http://eatingclubvancouver.blogspot.com/2008/05/chicken-tinola-chicken-soup-with-green.html
Hope this helps!
Cheers,
_ts of [eatingclub] vancouver
My SO loves this stuff and I never had a recipe. How much chicken do I need and what part of the chicken would be the best? Also, what are pepper leaves and where would I find them? Thanks!
looks good but I think you forgot to add chicken to the ingredient list.