TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)
This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.
Provided by Maria Flor Monteroy
Categories Lunch/Snacks
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
- Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
- Zucchini or chayote may be used instead of green papaya.
Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39
TINOLANG MANOK
Number Of Ingredients 10
Steps:
- 1 In a preheated pan, sauté ginger, garlic, and onion in cooking oil. Add chicken, fish sauce, water or chicken broth. Reduce heat and simmer until chicken is cooked. 2 Remove the chicken breast and cool. Debone. Carefully cut meat into 2.5-cm / 1-inch cubes. Set aside. 3 Strain the broth and return to the pot. 4 Just before serving, bring the broth to a boil again. Add the papaya and cook until tender. Add the chicken. Season to taste. Add dahon ng sili before serving.
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