My very own Chicken Tinola

   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!

Drumstick, Sayote, Ginger and Spinach

Finish Product - Bon Apetite!
Finish Product – Bon Apetite!

Ingredients :

  • 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 :

  1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
  2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt
  3. 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.
  4. 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!


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