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Chicken Tinola
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| Ingredients: 1 k. chicken 2 thumb size ginger, sliced | |
| 1 small | size papaya, cut into wedges salt |
| 1/2 head | garlic |
| minced cooking oil | |
| 1 medium | size onion, chopped |
| 3 siling haba | |
| 2-3 stalk | spring onions or dahon ng sili |
| 1-2 stalk | lemongrass |
| 2 tbsps. | peppercorns |
| 1/4 c. | patis |
| 1 tbsp | sugar |
Cooking procedure:
Cut chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a casserole sauté garlic, onion and ginger. Add chicken and patis, cook for 2-3 minutes or until meat change to golden brown. Add in lemongrass, peppercorns and 8-12 cups of water and bring to boil, simmer for 10-15 minutes or until chicken are tender. Then add papaya simmer for another 3-5 minutes until papaya are cooked. Season with salt and sugar if required, garnish with spring onions and sili and cook for another 1 minute. Serve hot.
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