| This recipe is liked by 0 person(s). |
Chicken Tinola
Nb persons: 5
Yield:
Preparation time: 15-20 minutes
Total time: 1 hour
Source: Cooking with Nora
| 1 tablespoons | vegetable oil |
| 2-3 cloves | garlic, minced |
| 1-2 teaspoons | ginger, cut in strips |
| 1/4 cup | onion, chopped |
| 1/2 | stewing chicken, cut in pcs. |
| 1/2-1 tablespoon | patis (fish sauce) |
| 5 cups | water, (or rice water from 2nd & 3rd wash NOT 1st!) |
| 1/2 | green papaya, small, sliced (or cabbage or cyote) |
| 1 cup | leaves, pepper, (or spinach) |
| 1 cup | string beans, optional |
| 1/4 teaspoon | salt, more or less to taste |
| pepper, to taste |
Sautee onions and ginger in hot oil. Cook until onions are soft. Add garlic and cook for about 10 seconds. Drop in pieces of chicken. Season with Patis. Cover and let simmer for 5 minutes, or until chicken is lightly browned. Add water (or rice water) and simmer until chicken is tender (about 35 min.). Add the sliced papaya and cook until tender. Add salt (to taste) and pepper. Add pepper or spinach leaves, then take off the heat. Serve hot with rice.
Can substitute green papaya with cyote or cabbage. Can substitute pepper leaves with spinach, swiss chard or kale. Swiss chard or kale needs to be cut up in pieces and cooked a couple ot minutes before taking off heat. Can also add string beans if desired
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe