tag:blogger.com,1999:blog-51522945152609941722011-11-28T08:09:48.397+08:00Stephen Ryan Garanahttp://www.blogger.com/profile/07425212381768311194noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-5152294515260994172.post-39785700931423152952008-03-11T13:03:00.000+08:002008-11-14T05:42:02.393+08:00<div style="text-align: justify; font-family: verdana;"><span style="font-size:100%;">Ingredients:<br /></span></div><ul style="text-align: justify; font-family: verdana;"><li><span style="font-size:100%;">2 tbsps. cooking oil</span></li><li><span style="font-size:100%;">4 cloves garlic, crushed</span></li><li><span style="font-size:100%;">1 tsp. ginger, cut in strips</span></li><li><span style="font-size:100%;">1/2 c. onion, chopped</span></li><li><span style="font-size:100%;">1 stewing chicken weighing</span></li><li><span style="font-size:100%;">1 kilo chicken, cut into serving pcs.</span></li><li><span style="font-size:100%;">1 tbsp. patis</span></li><li><span style="font-size:100%;">10 cups rice water</span></li><li><span style="font-size:100%;">1 small green papaya, sliced into serving pcs.</span></li><li><span style="font-size:100%;">1 cup sili leaves (pepper leaves)</span></li><li><span style="font-size:100%;">1 tsp. salt</span></li><li><span style="font-size:100%;">1 tsp. vetsin or MSG</span></li></ul><div style="text-align: justify; font-family: verdana;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_UnTa3K2fQu8/R9YT2b7OyEI/AAAAAAAAAF4/cJfWsSgQICg/s1600-h/Chicken+Tinola.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_UnTa3K2fQu8/R9YT2b7OyEI/AAAAAAAAAF4/cJfWsSgQICg/s320/Chicken+Tinola.jpg" alt="" id="BLOGGER_PHOTO_ID_5176346647639017538" border="0" /></a>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.<br /><br /><br /><br /></span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5152294515260994172-3978570093142315295?l=pinoyfoodpot.blogspot.com' alt='' /></div>Stephen Ryan Garanahttp://www.blogger.com/profile/07425212381768311194noreply@blogger.com0