Thursday, May 8, 2008

Chicken Ginger Stew in Vegetable (Tinolang Manok)

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Chickne Ginger stew is commonly called tinola in tagalog and la uaya in Ilocano. This menu is great and usually seen at every Filipino dining table.


500 grams chicken
small young papaya or sayote (250 grams) sliced
100 grams chili leaves
10 grams ginger
4 cloves garlic (medium) minced
1 red onion (medium), sliced
3 tablespoons cooking oil
1 pc chili
2 cups of water
1 teaspoon rocksalt

Cooking procedure

1. Place cooking pan into fire, pre-heat for 20 seconds before putting oil.
2. Saute garlic until medium borwn, add onions until transparent and add ginger
3. After 1 minute, add chicken and simmer until chicken become cooked/ light brown
4. Add 2 cups of water, bring to boil until soup lessens
5. Add salt, according to preference
6. Add papaya/ sayote, bring to boil until papaya/ sayote softens
7. Add chili leaves and chili
8. Bring to taste. Boil for 5 minutes.

This servings is good for 3-4 persons.


Recipe ideas can be great with love and care felt while cooking. I can't imagine how much my love one's will love this dish!