Heat oil in a saucepan over medium heat.
Add onions and cook until they turn a light golden brown.
Add garlic and ginger and cook until golden brown and fragrant.
Add chicken to the pan and fry until the chicken turns a light golden brown.
Season the chicken with fish sauce, black pepper powder, and salt, mixing well to coat.
Cover the pan and let the chicken cook for 5 minutes to absorb the seasonings.
After 5 minutes, add chicken stock to the pan, cover, and bring to a boil.
Add green papaya or chayote (sayote) to the soup, cover, and cook for another 5 minutes.
Finally, add moringa leaves or chilli leaves and long green chilies to the soup, and give one final mix.
Tinolang Manok is now ready to serve!
0 servings