Sunday, July 25, 2010

CHICKEN TINOLA

CHICKEN TINOLA

(8-10 servings)

INGREDIENTS:

1 kilo chicken, sliced into desired cut

½ cup minced ginger

3 cloves garlic, chopped

1 onion, finely sliced

2 tablespoons vegetable oil

2 pieces sayote fruit (Philippine apple), pared and cleaned, diagonally cut into fine size (sayote fruit can also be replaced by green papaya)

Salt and ground black pepper to taste

1 cup chili leaves or malunggay leaves (Horseradish tree leaves)

1 liter of water

PROCEDURE:

· Heat the oil in a heavy pan over a medium heat. Add the ginger, garlic, followed by the onion, sweat until soft but not totally brown.

· Add the chicken and season it with salt and ground black pepper, simmer for 1 minute.

· Pour the water and add the sayote fruit or green papaya onto the mixture. Cover and simmer for 5 minutes or until the chicken and the vegetables were already cooked.

· Add the chili leaves or malunggay, cover the pan and tuned off the stove. Leave for at least 3 minutes.

· Serve hot.

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