Tinolang Manok at Pakwan

This is absolutely delicious. Not only is it a unique application of the watermelon, but the surprising mild sweetness it lends to the soup and the succulence the chicken is left with will make this a family favorite.


Serves 6  Prep Time 10 minutes  Cooking Time 45 to 50 minutes

1 tablespoon ginger, thinly sliced
2 garlic cloves, crushed
1/2 cup onions, sliced
2 tablespoons oil
1 whole chicken, cut up into tinola slices
2 tablespoons fish sauce or patis (add more to taste)
10 cups of watermelon juice (get slices of watermelon and use a blender to make the juice; add everything, pulp and all)
2 cups red watermelon flesh, cut into 2-inch cubes

1  In a large pot, sauté ginger, garlic, and onions in oil until transparent.

2  Add chicken slices and brown slightly. Add fish sauce and let chicken absorb the liquid.

3  Add watermelon juice and simmer for 30 to 40 minutes, or until chicken is cooked through and tender.

4  Add watermelon cubes and simmer for another 5 minutes. Serve hot.

Photography by David Hanson | Food Styling by Carina Guevara | Prop Styling by Becky Kho | Tablecloth and napkins from Rustan's Department Store

• bel hsieh Aug 31 2009 @ 11:12am Report Abuse

     

  parang masarap try ko sya tinola with pakwan