Tinolang Manok Food

TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)

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.

CHICKEN TINOLA

Steps:

• Fry onion, ginger, chili and garlic. In a pan, heat up 2 tbsp vegetable oil and sauté onion, ginger, chili, and garlic for 1 minute. Do this slowly until the onion pieces begin to soften. (Add carrots to this dish for extra nutrients and a pop of color.)
• Fry chicken pieces . slowly, and cook the pieces until they turn brown. (Use boneless chicken breast or thigh for a more convenient way to prepare this dish.)
• Boil the stew. Pour in the 2 tbsp fish sauce and chicken stock. Bring to a boil and then simmer on low heat for 10 minutes. Add in the papaya and continue to simmer until tender and the chicken is cooked through. This takes about 30 minutes.

FILIPINO TINOLA

Steps:

• Saute garlic, onion and ginger in oil for 30 seconds over med heat.
• Add chicken and saute until chicken meat turns white. Add fish sauce.
• Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
• Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
• Add chayote and simmer for 5 minutes or until vegetables are tender.
• Serve over rice.

TINOLANG MANOK

Steps:

• In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
• Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
• Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
• Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
• Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
• Season with salt and pepper to taste.
• Add spinach and push down into broth. Cook until just wilted. Serve hot.

TINOLANG MANOK RECIPE (CHICKEN TINOLA)

Steps:

• Heat oil in a pan, saute garlic, onion, and ginger.
• Add the chicken and cook, stir for 3 minutes or until chicken juice run clear.
• Pour the fish sauce, mix occasionally for 2 minutes.
• Add the chicken broth or the dissolved chicken cube.
• Cover and simmer for 40 minutes.
• Uncover and add sayote or papaya, mix and cover for 5 minutes. Let it cook.
• Add the salt. Stir well and cook for 2 minutes.
• Serve with Hot Rice

CHICKEN TINOLA (FILIPINO TINOLANG MANOK)

Steps:

• Pat the chicken dry and put it in a storage container. Pour two tablespoons of fish sauce into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.
• In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and ginger and cook for one minute until fragrant, but not burned.
• Add the chicken into the pot and stir all the ingredients. Continue to the chicken in the pot for 6-8 minutes or until the chicken is brown on the outside, or the internal chicken temperature reads 135 °F.
• Add the water and the rest of the fish sauce into the pot and stir. Raise the heat to medium-high and bring to a boil.
• Lower the heat to medium-low and continue a simmer for about 30 minutes covered with the lid.
• Remember to stir occasionally and skim the fat and scum off the top of the soup.
• Add the chayote and continue to cook for 8 minutes or until the chayote is soft and you can pierce it easily with a fork.
• Add all the spinach.
• Immediately add all the moringa, then cook for up to one minute to soften the leaves.
• Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken should be tender and the internal temperature should read 165 °F.

CHICKEN PAPAYA SOUP

Steps:

• Add vegetable oil to a cooking pot in medium heat. Once hot, add ginger and chopped garlic. Stir for a minute.
• Add chopped red onion. Give a quick stir till it turns transparent.
• Add chicken and stir to mix for 5 minutes before pouring water
• Once it started to boil, add fish sauce and chicken bouillon cubes.
• Lower to fire to low heat to let it simmer for 20 minutes. Make sure you cover the pot with the lid to let it cook faster.
• Add green papaya in the pot, and let simmer for 3 minutes
• Add the spinach, and let it simmer for additional 2 minutes before turning off the fire. Do not remove the lid of the pan since the steam will help continue cooking the vegetables.

CHICKEN TINOLA

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.