Chicken Tinola

INGREDIENTS

 

  • 1 tablespoon oil
  • 1 small onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • 2 thumb-sized fresh ginger, peeled and julienned
  • 1 (3 to 4 pounds) whole chicken, cut into serving pieces
  • 2 tablespoons fish sauce
  • 5 cups water
  • 1 small green papaya, pared, seeded and cut into 2-inch wedges
  • 1 bunch fresh spinach leaves, stems trimmed
  • salt and pepper to taste

 

PROCEDURE

 

  1. In a pot over medium heat, heat oil. Add onions, ginger and garlic and cook until limp and aromatic.
  2. 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.
  3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
  4. 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 cook until just wilted. Serve hot.
Number of Persons: 
5
Ready In: 
35 min.
Ingredients: 
1 tablespoon oil 1 small onion, peeled and sliced thinly 2 to 3 cloves garlic, peeled and minced 2 thumb-sized fresh ginger, peeled and julienned 1 (3 to 4 pounds) whole chicken, cut into serving pieces 2 tablespoons fish sauce 5 cups water 1 small green

Contributions

Filipino Classic

If you don't eat chicken or fish, can I still make it and add other ingredients?

Filipino Classic

If you don't eat chicken or fish, can I still make it and add other ingredients?

Recipe of deanne WEP
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