Part of Trying out Kulinarya Series
It has been raining in Manila so I’m more inclined to cook soups. This Tinolang Manok is the 2nd recipe I tried from the Kulinarya book. Kulinarya is one great book, it is in the Tinolang Manok page that I found out that the dish is mentioned in Jose Rizal’s Noli Me Tangere novel. Never thought that our national hero is responsible for immortalizing the dish.
As with the bulalo dish, I didn’t follow full instructions in the book again. Apart from the taste, I put emphasis on the ease of cooking. The recipe calls for breast and deboning it in the middle of cooking, I opted to get chicken thigh (my favorite chicken part) and chopped it into smaller pieces instead. The recipe also calls for straining the broth in the middle and recoiling for serving. I opted to continue cooking the dish with the broth in. The dish still was a super success especially when paired with the dipping sauce. However, I thought that getting boneless thigh/breast fillet might be a better choice for this one.
Tinolang Manok
Ingredients
Tinolang Manok
- 2 Tbsp cooking oil
- 1 Piece thumb-sized ginger slided into thin strips
- 4 Cloves garlic minced
- 1 Piece onion chopped
- 1/2 Kilo chicken thigh chopped each part into 2
- 2 Tbsp fish sauce
- 2.5 Liters chicken broth
- 1 Piece green papaya chopped into wedges
- 2 Tsp salt
- 1 Bunch Malunggay leaves Remove from stems
Special Dipping Sauce
- 2 Tbsp fish sauce
- 2 Tbsp calamansi extract
- 2 Pieces bird’s eye chilies chopped into small pieces
Instructions
Tinolang Manok
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In a big pot, heat oil over medium heat.
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Add ginger, garlic and onion and sauté them.
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Add the chicken cuts then fish sauce and chicken broth. Then boil.
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Reduce heat into simmer. Cook until chicken is fully cooked.
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Add green papaya wedges and continue to cook until green papaya is tender.
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Add salt.
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Lastly, add Malunggay leaves. Serve hot.
Special Dipping Sauce
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mix all ingredients together.
Recipe Notes
Inspired by Kulinarya Book.
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