Cuatro Cantos

As a way of ‘honoring’ or shall I say cheering on our Pambansang Kamao in his upcoming fight with Cotto, I am blogging about Manny Pacquiao’s favorite dish of all time, Tinolang Manok. Tinolang Manok is one of the easiest soupy yet ‘malinamnam‘ chicken dishes that we Filipinos have. This dish has actually been a favorite of Pinoys even way way back. This was even mentioned in our National Hero, Jose Rizal’s novel Noli Me Tangere.

This is also a favorite of mine, I like the taste of Sili leaves, the ginger and of course the delicious soup and the fall-of-the-bone chicken! So here it is, (wag na natin patagalin) my recipe for Tinolang manok.

This bowl of Tinolang Manok is for my hubby Aldrin

Ingredients:

• 1 kilo of Chicken cut-ups (Tinola cut is also available, the pieces are usually the bony parts, but I like chicken wings, legs and thighs for my tinola)
• 1 medium sized onion, sliced
  
• 5 cloves of garlic, crushed (I’m a garlic person sometimes, I use 1 bulb)
  
• 1 medium sized ginger, sliced, crushed
• 1 medium sized green papaya, seeds removed and sliced lengthwise
  
• Sili leaves
• 1 Siling haba
• patis
• a dash of salt and pepper to taste
• 6 cups of water or reserved chicken stock. (you can also use Knorr chicken cubes, I like this product and been using this to enhance the flavor of my chicken tinola)
  

Ingredients for Tinolang Manok

1. In a pot, saute the onion, garlic and ginger until the onions are transparent.
2. Add in the chicken, and until the chicken has changed color.
3. Add in the water or reserved chicken stock. Or add the water then the Knorr chicken cubes,  I think 2 cubes will work.
4. Add in the sliced  papaya.
5. Let the soup simmer for about 15 – 20 minutes until the chicken and papaya is thoroughly cooked.
6. Season with patis, salt and pepper according to your taste. Throw in the Siling Haba.
7. Lastly, just before you turn off the fire, add in the sili leaves, give it one more stir to soak the leaves in the soup. And voila, you have your Tinolang Manok!

Almost done!

So, easy! You can also try this with native chicken, at my in-laws, in Mabini, Batangas, they include the liver, gizzard and even the chicken blood in the tinola. The soup is more flavorful, yummier, it’s even greater when it’s native chicken.

You can also try Tinolang Tahong (Mussels). Almost same ingredients, you just replace the chicken with tahong. Just don’t overcook the tahong. Will cook this again and post pictures as well. So, what are you waiting for, go to your nearest grocery or market, buy the ingredients, and cook your own steaming Tinolang Manok.

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