As I crave for filipino dish so I made this Tinolang Manok or Chicken Ginger Stew just like my Nanay used to make. At first i had a hard time finding the ingredients like papaya, chili leaves or malunggay. So looking for the substitute is my next option, I just used Sayote and Spinach. My husband loves it when I cook, however this dish is a little bit too much ginger for him. Maybe next time i will put less ginger so he can enjoy it more. Cooking away from your native country is challenging but enjoyable, especially when you are with someone you love. Happy Cooking!
- 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
- 1 thumb-sized fresh ginger root, cut into strips
- 2 cloves garlic, crushed
- 1 onion, chopped
- 2 tbsp. patis (fish sauce) – optional
- salt, to taste
- 4 to 5 cups water
- 2 to 3 sayote (chayote squash) substitute for unripe papaya
- 1/2 lb. spinach or substitute for chili leaves or malunggay
- vegetable oil
Cooking Procedures :
- In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
- Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt
- Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in sayote (or papaya). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add spinach. Stir to combine until well blended. Remove from heat.
- Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.
There you have it — Homemade Tinolang Manok!