Tinolang Manok Recipe Panlasang Pinoy Food

TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)

Tinolang Manok (Chicken Ginger With Green Papaya) image

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

Provided by Maria Flor Monteroy

Categories Lunch/Snacks

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
1/2 lb pepper leaves

Steps:

In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
Zucchini or chayote may be used instead of green papaya.

Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39

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