How to Cook Tinolang Manok ( Chiken Ginger Stew )

How to Cook Tinolang Manok ( Chiken Ginger Stew )

       Tinolang manok is a Filipino dish known of its very tasty hot chicken soup cooked with ginger and some vegetables. It is best served during rainy season and cold weather.

                                                

Ingredients

1 Whole Chicken, cut into serving pieces
1 Piece unripe papaya ( or Chayote squash ), peeled and sliced  
1/2 cup fresh pepper leaves ( or Malunggay leaves )
1 small size ginger, crushed and sliced into strips
3 cloves garlic, crushed
1 onion, chopped
2 tbsp fish sauce ( patis )
1 liter of water ( or rice water - 2nd washing )
3 tbsp cooking oil
salt to taste


Cooking Procedure

1. In a casserole, heat oil over medium heat, saute garlic and ginger until golden brown in color, add onions, stir fry until softened.
2. Add chicken and season with fish sauce ( patis ), then cover the casserole to infuse flavor, cook for 3 to 5 minutes until chicken color turns light brown.
3. Pour in water ( or rice water as alternative ), bring to boil until chicken is half done ( it will take 45mins to 1 hr depending on the size of chicken )
4. Add the papaya ( or chayote ), simmer until both chicken and papaya are tender. Add salt to taste.
5. Add the pepper leaves ( or malunggay leaves ) or even both to maximize health benefits, then remove from heat.
6. Best serve when hot. Enjoy!