Tuesday, July 17, 2012

HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)


HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)

Let us talk about how to cook Tinolang Manok in Filipino style. This is one of my favorite Filipino dishes. I love the soup and the juicy chicken meat. I was wondering why my mom’s tinola was different from my grandma’s and I found out that in my mother’s hometown, they use papaya in their tinola but in my grandma’s hometown, they use sayote. Well, we are not going to have a debate here. It is up to you which one you would prefer. In cooking this dish, many vegetables can be added like chili leaves or malunggay leaves. Just don't be afraid to experiment. And if you are looking for the best chicken for your Tinola, the Philippines native chicken would be the best because it is way tastier than the ones sold in the meat shop. Another advice is make sure your blood pressure is normal before eating this dish because it can cause you high blood pressure. Here is how to cook Tinolang Manok (Chicken Tinola):

INGREDIENTS
1lb chicken wings
1 tbsp ginger, minced
1 medium size onion, sliced
2 cloves garlic, minced
4 tbsp vegetable oil
5 cups of water
1 small size green papaya, cut into cubes
1 cup spinach
Salt to taste

PROCEDURE
  1. In a deep pan, heat oil, saute ginger and garlic until brown.
  2. Add onion saute until transparent.
  3. Add chicken, stirfry until the meat is light brown.
  4. Add water. Simmer until the chicken is half-cooked.
  5. Add salt according to your taste.
  6. Add Papaya and simmer until the papaya is cooked.
  7. Add spinach and simmer in low heat for 3 minutes.
  8. Remove from heat.
  9. Transfer to the serving bowl and serve.
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HOW TO COOK TINOLANG MANOK (CHICKEN TINOLA)




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