Tinolang Manok (Stewed Chicken in Ginger)
Brrrrr, sip, brrrr, sip~that’s me, at the dinner table, as I enjoyed the comforting warmth of chicken tinola. This soup, with its chunks of green papaya and fresh spinach, was exactly what I needed to combat the pouring rain and howling winds of tonight’s harsh weather! If only the dish does not carry memories of chicken livers and ……
Makes 4 Servings
Ingredients
1 whole chicken, cut into around 12 serving portions
2 tsps ginger, julienned
1 medium onion, sliced
2 to 3 cloves garlic, minced
2 tbsps patis (fish sauce)
1 small green papaya, peeled and cut to chunks
1 bunch spinach, washed, separated and ends trimmed
6 to 7 cups water
vegetable oil
salt and pepper
Procedure
In a deep pot, heat oil. Saute onions, garlic and ginger until aromatic and tender.
Add chicken pieces. Saute until juice that seeps from chicken runs “clear”. Add patis (fish sauce). Continue to cook uncovered, stirring occasionally, around 3 to 5 minutes.
Pour in water. Simmer, skimming the scum that forms on top of broth. When all of scum is removed and broth is clear, cover and allow to simmer until chicken is cooked and tender, around 20 minutes.
Add papaya. Continue to simmer until vegetables are cooked to desired texture.
Season with pepper and additional salt to taste.
Add in spinach leaves. Turn off heat. Cover and allow steam to cook spinach, around 2 to 3 minutes. Serve hot.
Truly Pinoy Recipes in The CookMobile Archive:
Ginisang Carne Norte (Sauteed Corned Beef)a>
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