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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