Tinolang Manok Dish is a Filipino chicken soup usually serve as an appetizer or main entrée in fact.
Traditionally, this dish is cook with chicken, wedges of green papaya, and leaves of the siling labuyochili pepper in a broth flavor with ginger, onions and fish sauce.
Tinolang Manok is a great tasting and healthy dish to prepare for your family. It is easy to cook and friendly on the budget in fact.
Tinolang Manok Dish: How to cook
As I mentioned earlier, tinolang manok is easy to cook. I started by sautéing garlic, onion, and ginger for a few minutes – just until the onion gets soft.
The chicken, which I cut into small serving pieces, were added and cooked to the point that the outer part turns light brown.
I added water and waited until it started to boil.
When boiling meat, I always turn the heat down to low in fact.
In fact, it is better to put it to a simmer (this is a point where the temperature of the water is near boiling).
I do it this way so that the flavors from the meat get extracted fully while making the meat tender.
Especially, make sure that the scums and oil floating on the soup is removed. I do this using a wide spoon in fact.
Once the soup is clear from scums, add the chicken cube. I use this ingredient because it helps make the soup taste better.
The vegetables such as chayote, malunggay (moringa), and hot pepper leaves are added afterwards. I use fish sauce to season the dish.
Tinolang Manok Dish: Instructions
Heat oil in a pot.
Sauté garlic, onion, and ginger. Add the ground black pepper.
When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown.
Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes.
Scoop and discard the scums and oil on the soup.
Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes.
Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes.
Transfer to a serving bowl. Serve.
Ingredients
- 2 lbs. chicken cut into serving pieces
- 1 cup malunggay leaves
- 1 cup hot pepper leaves
- 1/8 teaspoon ground black pepper
- 1 piece unripe papaya wedged
- 6 cups of water
- 1 piece Knorr chicken cube
- 1 piece onion sliced
- 4 cloves garlic crushed and chopped
- 3 thumbs ginger julienne
- 2 tablespoons fish sauce patis
- 3 tablespoons vegetable oil
