Tinolang Manok

This classic Pinoy dish is easy and quick to make. You can also use chayote (sayote) in place of green papaya. Slurp!

Serves 4  Prep Time 5 minutes  Cooking Time 25 minutes

5 teaspoons ginger, julienned                
2 teaspoons garlic, minced
2 teaspoons, chopped finely                
1 cup green papaya or chayote (sayote), cut into wedges
2 tablespoons cooking oil                
2 tablespoons fish sauce (patis)            
1 1/2 kilos chicken breast, bone-in            
10 cups water or chicken broth
2 teaspoons salt                    
3 teaspoons dahon ng sili

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.

Photography by Migs Castro | Recipe and Food Preparation by RB Hipolito of  Institute of Culinary Arts & Food Service (ICF @ FEU)

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