In Filipino cuisine, Chicken Tinola or Tinolang Manok is best served during rainy seasons. This ginger and onion soup gives warmth feeling to a cold weather. Easy to cook. Main ingredients of this dish are chicken (native or store-bought dressed chicken), green papaya wedges, lemon grass or tanglad in Bisaya, siling labuyo leaves or if not available, malunggay leaves or moringa leaves will do.
Bonus: You’ve got your other half hug you tight after preparing him this no fuss delish soup.
Serves 2-3 persons
What we need:
- 1/2 kilo chicken, cut into serving pieces
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium sized onion, chopped
- 1 thumb-sized ginger, peeled and cut
- 1 small green papaya wedges
- 1 tablespoon fish sauce
- 1 or 2 lemongrass
- bunch of siling labuyo leaves or malunggay leaves
- 4 cups water
How to cook:
- Heat pot and add oil.
- Saute onion, garlic and ginger.
- Add the chicken and cook until color turns to light brown.
- Add the fish sauce and lemongrass.
- Pour in the water and let it boil. About 20-30 minutes.
- Add the green papaya wedges and simmer until tender. About 10 minutes.
- Add the siling labuyo or malunggay leaves and seasoned with salt and pepper to taste.
- Serve hot with rice and lots of love.
Try this recipe and let me know if you like it. Happy cooking.