Tuesday, May 1, 2012

CHICKEN TINOLA

INGREDIENTS:


*1 kilo whole chicken
*1 small young papaya, cut into small pieces
*2 tbsp of ginger, crushed and sliced into strips
*1 cup chili leaves
*5 cloves of garlic, minced
*1 red onion, diced
*1 tbsp of cooking oil
*1/2 tspn of grind pepper
*2 tbsp of fish sauce (patis)

PROCEDURE:

*In a stock pot, heat oil and saute garlic, onions, and ginger.
*Add water and the chicken.
*Bring to a boil and simmer for about 20 minutes or until chicken is tender.
*Seasoed with fish sauce or salt.
*Add papaya and continue to simmer for an additional 5 minutes.
*Add chili leaves then turn off the flame.
*Serve hot on a bowl with plain rice.

MORE TIPS:

*You could also use sayote instead of papaya.
*Malunggay leaves could be subtitute in chili leaves.

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