Tuesday, September 13, 2011

Ginataang Manok


  • 3 tablespoons canola oil
  • 1/2 cup sliced fresh ginger
  • 1 (5 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 2 (14 ounce) cans coconut milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained


  1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
  2. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Credits to: All Recipes

Saturday, June 11, 2011

Tinolang Manok

Serves 4 Prep Time 5 minutes Cooking Time 25 minutes

5 teaspoons ginger, julienned
2 teaspoons garlic, minced
2 teaspoons, chopped finely
1 cup green papaya or chayote (sayote), cut into wedges
2 tablespoons cooking oil
2 tablespoons fish sauce (patis)
1 1/2 kilos chicken breast, bone-in
10 cups water or chicken broth
2 teaspoons salt
3 teaspoons dahon ng sili

1 In a preheated pan, sauté ginger, garlic, and onion in cooking oil. Add chicken, fish sauce, water or chicken broth. Reduce heat and simmer until chicken is cooked.

2 Remove the chicken breast and cool. Debone. Carefully cut meat into 2.5-cm / 1-inch cubes. Set aside.

3 Strain the broth and return to the pot.

4 Just before serving, bring the broth to a boil again. Add the papaya and cook until tender. Add the chicken. Season to taste. Add dahon ng sili before serving.

Credits: Yummy Magazine

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