Tinolang Manok is another Filipino comfort food that can be eaten any time of the day or when one is not feeling well or is down in the dumps. The ginger and the chili leaves gives the dish a pick me up flavor. Because the dish is suppose to be slow cooked, the best chicken to use is ‘native’ or organic or free range. The green papaya helps in tenderizing the chicken; specially the ‘native’ chicken.
- 1 whole chicken – cut the chicken into serving pieces
- 1/4 cup cooking oil
- 1 tablespoon crushed garlic
- 1 cup sliced onions
- 1 – 2 tablespoons julienne sliced ginger
- 3 – 4 tablespoons fish sauce (patis)
- 8 cups rice washing liquid
- 500 grams green papaya or soyote (chokoes) – peeled, seeded and sliced into 1-inch
- 1 cup malunggay (mooring) leaves or sili leaves or baby spinach leaves
- salt or fish sauce to taste
- Using a large pot, over medium fire, pour cooking oil into pot and warm.
- Saute garlic, onion, and ginger, till the garlic is light gold.
- Add the chicken pieces and continue sautéing for five minutes.
- Add the fish sauce and mix with the chicken pieces; for 1 minute.
- Pour in the rice washing liquid and bring to a boil.
- Once the pot is boiling, turn down the fire to low and cover the pot.
- Depending on which kind of chicken you used, simmer the pot for 30 to 50 minutes.
- Add the papaya or chokoes and cover the pot; simmer for another 10 to 15 minutes till the chicken and papaya are tender.
- Taste the broth and add salt or fish sauce to your liking.
- Then add the malunggay or sili leaves and stir through for 1 minute.
- Serve while hot with rice and extra fish sauce with calamansi or lemon for dipping.