Tinolang Manok (Chicken Ginger Stew)

Tinolang Manok (Chicken Ginger Stew) © Efren

Invented in the late 19th century, tinola is a term most commonly used Cebu and Tagalog regions-  'la luya' in Ilocano.  This is a soup based dish which can be an appetizer or part of main entree in the Philippines. The traditional way of cooking this delightful dish is with chicken, wedges of green papaya, and leaves of chili pepper 'siling labuyo' in broth flavored with ginger, onions, and fish sauce.

Other variations might use pork instead of chicken, chayote instead of papaya, or moringa leaves 'malunggay leaves' instead of pepper leaves.

Did you know that this was referenced in Jose Rizal's book 'Noli Me Tangere'?

Ingredients

1. Chicken (any part of your choice) – 1 kilo

2. Garlic (minced) – 3 cloves

3. Onion (chopped) – 1 pc

4. Ginger (peeled and cut into strips) – 1 pc

5. Green Papaya or Chayote (peeled and sliced) – 3 pcs

6. Chili leaves or Malunggay leaves – 1 cup *

7. Oil – 1 tablespoon

8. Fish Sauce – 2 tablespoon

9. Water – 1 cup

10. Salt and Pepper

11. Chiken cube -1 pc *

*  optional

Procedure

1. In a sauce pan, add the oil and heat up with medium heat.
2. Sauté garlic, ginger, and onion until onion becomes translucent
3. Add the chicken pieces then salt and pepper, also add chicken cube to taste.
4. Stir for about 15-20 mins. Note that we are not trying to fry the chicken, we are just locking in the flavour.
5. Add water and fish sauce then bring to a boil.
6. Lower the heat and simmer for about 20 mins. Add water if it dries up.
7. Add the chayote or green papayas then simmer for about 15-20 mins. Check if chicken is cooked.
8. Add the chili leaves or malunggay leaves  and simmer again for about 5 mins.

* Best served with plain rice.

 Servings : 4-6 persons    Preparation Time : 30 mins    Cooking Time :  1 1/2 hour

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