Tinolang Manok with Papaya and Malunggay
Tinolang Manok (Chicken tinola) is a classic Filipino chicken soup traditionally served with papaya, malunggya, or hot pepper leaves.
Servings: 5
Cost: Php 300
Equipment
- Cooking pot
Ingredients
- Malunggay leaves aka moringga (removed from stalks)
- 1 medium-sized green papaya (peeled and wedged)
- 1 large onion (chopped)
- 1 medium-sized ginger (julienned)
- 1/2 kilo chicken (tinola cut)
- pepper
- 4-5 cups water
- 1 Knorr chicken broth cubes
- 2 tbsp canola oil (or Extra Virgin Olive oil)
Instructions
- Saute the garlic, onion, and ginger in oil.
- Add the chicken and saute until the meat is white on all sides.
- Add water and simmer for 30-40 minutes, or until the chicken is tender and cooked.
- Add patis (fish sauce) and Knorr chicken broth cubes. Mix well.
- Gently put the green papaya slices and stir. Cover for around 5 minutes or until the papaya is tender.
- Finally, add the malunggay leaves and mix well. Let cook for about a minute.