Tuesday, March 11, 2008

Chicken Tinola

  • 2 tbsps. cooking oil
  • 4 cloves garlic, crushed
  • 1 tsp. ginger, cut in strips
  • 1/2 c. onion, chopped
  • 1 stewing chicken weighing
  • 1 kilo chicken, cut into serving pcs.
  • 1 tbsp. patis
  • 10 cups rice water
  • 1 small green papaya, sliced into serving pcs.
  • 1 cup sili leaves (pepper leaves)
  • 1 tsp. salt
  • 1 tsp. vetsin or MSG
Fry the garlic in hot cooking oil until brown. Add the ginger and chopped onions. Cook until soft. Drop in pieces of chicken. Season with patis. Cover and let simmer for 5 mins. Add the rice water, simmer until chicken is tender. Add the sliced papaya and cook until papaya is tender. Just before removing from the fire, season with salt and MSG. Add the sili leaves. Serve hot.