Most Filipinos never let their guests go hungry. That’s one Filipino way of taking care of their guests. To give a warm welcome to their homes, they often serve Tinolang Manok to their guests.
One of the many popular dishes in the Philippines is known as Tinolang Manok. It is otherwise known as Chicken Ginger Soup. Pretty much like the chicken soup our moms used to make with an Asian twist due to the ginger. Each province in the Philippines would its own version of Tinolang Manok. They’re all based on a single theme — chicken and ginger.
You can't say that Tinolang manok without the ginger. The ginger gives the tinolang manok a special Asian aroma and taste. Without ginger, the tinolang manok would lose it's identfying zest and appeal.
Now here's how to cook Tinolang Manok. Let's begin with the ingerdients of the dish. We would need the following to make the Tinolang Manok.
TINOLANG MANOK (Chicken Stew)
Tinolang Manok (Chicken Ginger Stew) Recipe
Estimated cooking time: 45 minutes
Tinola Manok Ingredients:
- 1 kilo whole chicken, cut into pieces.
- 1 small young papaya or sayote, cut into small pieces.
- 2 tablespoons ginger, crushed and slliced into strips
- 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
- 1 liter of water
- 5 garlic cloves, minced
- 1 red onion, diced
- 4 tablespoons oil
- 2 tablespoons patis (fish sauce)
Tinolang Manok Cooking Instructions:
- In a stock pot, heat oil and sauté garlic, onion and ginger.
- Add water and the chicken.
- Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
- Season with patis
- Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
- Add sili leaves then turn off the heat.
- Serve steaming hot on a bowl with plain rice on the side.