3 tbsp Oil
1 Small Onion, Chopped
5 Garlic Cloves, chopped
2 Inch Ginger, Julienned
500 g Chicken (Manok), Curry cut pieces
1 tbsp Fish Sauce (Patis)
1 tsp Black Pepper Powder
Salt, To taste
750 ml Chicken Stock
1.5 Cup Green Papaya or Chayote (Sayote), Diced
3 Stems Moringa Leaves (Malunggay) or Chilli Leaves (Dahon Ng Sili)
2 Long Green Chilies (Siling Pangsigang)
1
Heat oil in a saucepan over medium heat.
2
Add onions and cook until they turn a light golden brown.
3
Add garlic and ginger and cook until golden brown and fragrant.
4
Add chicken to the pan and fry until the chicken turns a light golden brown.
5
Season the chicken with fish sauce, black pepper powder, and salt, mixing well to coat.
6
Cover the pan and let the chicken cook for 5 minutes to absorb the seasonings.
7
After 5 minutes, add chicken stock to the pan, cover, and bring to a boil.
8
Add green papaya or chayote (sayote) to the soup, cover, and cook for another 5 minutes.
9
Finally, add moringa leaves or chilli leaves and long green chilies to the soup, and give one final mix.
10
Tinolang Manok is now ready to serve!
Ingredients
3 tbsp Oil
1 Small Onion, Chopped
5 Garlic Cloves, chopped
2 Inch Ginger, Julienned
500 g Chicken (Manok), Curry cut pieces
1 tbsp Fish Sauce (Patis)
1 tsp Black Pepper Powder
Salt, To taste
750 ml Chicken Stock
1.5 Cup Green Papaya or Chayote (Sayote), Diced
3 Stems Moringa Leaves (Malunggay) or Chilli Leaves (Dahon Ng Sili)
2 Long Green Chilies (Siling Pangsigang)