Native Chicken Tinola Recipe

Native Chicken Tinola Recipe

Native Chicken Tinola Recipe

Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 5 to 7

Ingredients:

  • 1 kilo native chicken, cut into serving pieces2 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

Procedures:

  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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