TINOLANG MANOK (CHICKEN GINGER STEW)

TINOLANG MANOK (CHICKEN GINGER STEW)

ESTIMATED COOKING TIME: 45 MINS.

~INGREDIENTS


1 kilo whole chicken, cut into pieces.
1 little young papaya or sayote, cut into little pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

~METHODS


1. In a stock pot, heat oil and saut garlic, onion and ginger.

2. Add water and the chicken.

3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

4. Season with patis

5. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

6. Add sili leaves then turn off the heat.

7. Serve steaming hot on a bowl with plain rice on the side.