Tinolang Manok Chicken Stew Recipe

Tinolang Manok Chicken Stew

From romedlab 15 years ago

My mom always make this dish when someone in the family is feeling ill. Good substitute for the good old chicken noodle soup.

Peel chayote or papaya with a potato peeler and cut in half. Scrape the white pit and sead in the middle using a spoon. Cut each half lengthwise and cut diagonally. Set aside.
Heat oil in a pot. Saute garlic and onion until onion is translucent.
Add ginger and cook for about 3 minutes.
Add chicken and cook for about 4 minutes. Stirring occasionally.
Add fish sauce mix well. Cover and simmer for about 5 minutes letting the chicken absorb the fish sauce flavor. Stir occasionally to prevent burning.
Pour in water or broth and bring to a boil. Lower heat to a simmer and cook for 20 minutes. Skim off excess oil floating on top of soup.
Add chayote or papaya, bring up to a boil and cook for 5 minutes or until chayote is cook (use fork to test for doneness).
Add pepper leaves or spinach and green onions. Cook for 2 minutes.
Add salt to adjust flavor
Serve hot with steam rice or stand alone.

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" It was excellent "
brianna ate it and said...
Wonderful recipe. I can't wait to try it. 5 forks
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romedlab Los Angeles, CA

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