Tinolang Manok

Preparing our kids lunch is of the most fulfilling thing and bonding time for me and my wife. We always make sure that we cook fresh and healthy ulam for them.

And as promise on my Pork Tinola with Lemongrass post,  more of recipe using lemongrass is coming.

This Tinolang Manok recipe is a fusion of two great cities of the Philippines. My version is from my home town Binan City where our national hero Dr. Jose Rizal studied when he was young. And as you know, my wife came from Davao City where our current President Rody Duterte lived. And to avoid  discussion, with always try to combine My Binan City way of cooking and Her Davao style of cooking.

Imagine the the rich culture and variety of food we have around the islands.

Tinolang Manok
Tinolang Manok Photo by Nino Almendra

Now on with the cooking…

Tinolang Manok

Prep. time: 10 minutes

Cooking time: 30 minutes if using young chicken (Cooking old native chicken {Manok na Tagalog or Binisayang Manok} will take a longer cooking time but will give the best taste for this dish.)

Difficulty: Very Easy

Makes; 4 liter clear chicken main course/soup

Good for 6 person as a one dish meal.

You will need;

1.2 kg. whole chicken, cut into bite sizes

50 grms. (1 thumbsize) ginger, sliced or julienned

3 cloves garlic, crushed and chopped

100 grms onion, coarsely chopped

2 Tbsp. cooking oil

2 stalks of fresh lemongrass{TANGLAD}, pounded and tied.

2 Tbsp. anchovy/fish sauce{PATIS)

3 ltrs. rice washing or water

1 small (250grms.) green unripe papaya, peeled and cut into chunks

2 pcs. green long chilli, whole

Season with sea salt to taste.

a bunch of Chilli Leaves or green leafy vegetables {petchay, chinese cabbage or lettuce}

Direction;

Heat oil on a large 4 liters capacity soup pot. Sweat ginger, garlic, onion and lemongrass in hot oil. Add the chiken, stir for a couple of minutes. Pour-in the fish sauce. Cover with lid for a minute to let the flavour of fish sauce to sip in the chicken.

Pour-in the rice washing or water, bring it back to a boil. Use a skimming or soup laddle to scoop out white scum on the soup surface. Cover pot with lid and simmer until chicken is just tender. Add the green unripe papaya and green long chillies, let it simmer until papaya is tender. Season with sea salt to taste. Lastly, add the chilli leaves just before serving.

Lemongrass can be discarded before serving.

Tinolang Manok is great to serve with hot Steamed Rice.

Enjoy your meal 😉

Here’s how I do it;

Tinolang Manok
Heat oil on a large 4 liters capacity soup pot. Sweat ginger, garlic, onion and lemongrass in hot oil.
Tinolang Manok
Add the chiken, stir for a couple of minutes.
Tinolang Manok
Pour-in the fish sauce.
Tinolang Manok
Cover with lid for a minute to let the flavour of fish sauce to sip in the chicken.
Tinolang Manok
Pour-in the rice washing or water,
Tinolang Manok
… bring it back to a boil.
Tinolang Manok
Use a skimming or soup laddle to scoop out white scum on the soup surface.
Tinolang Manok
Cover pot with lid and simmer until chicken is just tender.
Tinolang Manok
Add the green unripe papaya and green long chillies
Tinolang Manok
let it simmer until papaya is tender.
Tinolang Manok
Season with sea salt to taste.
Tinolang Manok
Lastly, add the chilli leaves just before serving.
Tinolang Manok
Lemongrass can be discarded before serving.
Tinolang Manok
Tinolang Manok Photo by Nino Almendra
Tinolang Manok
My Kids lunch for today is Hot Steamed Rice, Tinolang Manok and Chocolate mousse. Now ready for delivery! See you later, Guys! =)

Tinolang Manok is great to serve with hot Steamed Rice.

Enjoy your meal 😉

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try cooking Tinola Manok for your family at home or crew onboard.


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