Wednesday, April 13, 2011

Tinolang Manok (Chicken with Papaya in Ginger Soup)


1 whole chicken or 6-10 chicken thighs, cut into pieces.

1-2 young green papaya or sayote, peeled and cut into 1-2 inch chunks or cubes.

4-6 inches ginger, crushed and sliced into strips

1/2 cup dahon ng sili (chili leaves) or malunggay leaves, or ampalaya (paria) leaves

1-2 cups water

1-2 bay leaves

6-8 garlic cloves, crushed, peeled and minced

1 yellow or white onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce) or to taste

fresh cracked black pepper to taste

Cooking Instructions:

  1. In a stock pot, heat oil and sauté garlic, onion, bay leaves, and ginger.
  2. Add chicken pieces and brown evenly.
  3. Add enough water to cover chicken.
  4. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
  5. Season with patis and black pepper.
  6. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
  7. Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Enjoy masarap yan!!

mangan tayon!!

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