Native Chicken Tinola

Filipino Style Recipe: Native chicken Tinola or chicken ginger soup is similar to tinolang manok. We used Philippine native chicken(wild chicken) which delivers more flavorful broth but it takes more time until tender. This simple Filipino recipe is usually served to patients and lactating mothers specially during rainy season.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 60-70 minutes
Good for 5-7 persons

1 kilo native chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into small pieces
1 cup malunggay leaves or chili leaves
5 stalks lemongrass(tanglad), knotted and crushed
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
1 litre of water or rice washing
4 tablespoons vegetable oil
3 tablespoons fermented fish sauce(sabaw ng bagoong isda)
fish sauce or salt to taste

1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken and fermented fish sauce then continue sauteing until the color chicken turn to light brown.
3. Add water and lemongrass then simmer in a low heat for an hour or until chicken is tender. Add more water if necessary.
4. Add papaya then continue simmering for another 5 minutes.
5. Season with salt to taste then add malunggay leaves and simmer for another minute.
6. Remove from heat then transfer to a serving dish and serve. Enjoy!



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