This
is an easy and healthy recipe inspired from the classic very Filipino ‘Tinolang
Manok’. ‘Tinola,’ in Filipino language, Tagalog and Visayan dialects, is a
soup-based dish served as an appetizer or main entrée in the Philippines. Just
like wines in France or cheeses in Italy varies from region to region, same
with this chicken soup-based recipe every region and Filipino family has its
own version. However, for this recipe is
sticking with the simple and basic ‘tinola’.
This
recipe is good for 2-4 servings
Preparation
Time: 15 minutes
Cooking
Time: 25-35 minutes
Ingredients:
1
thumb size ginger - sliced to
strips
3-5
gloves garlic - chopped
1
piece onion - chopped
4
pieces chicken drumstick
5
cups rice water or
water
1
piece chayote or
‘sayote’ or green young papaya– sliced in wedge
A
hand full siling labuyo leaves
or malonggay leaves – stripped from soft stem
1
teaspoon fish sauce or ‘patis’
salt and ground
black pepper
Procedures:
1. In medium heat and preheated pan with
vegetable oil, sauté ginger, garlic, and onion less than a minute. Add a pinch
of salt and ground black pepper, and stir until almost translucent about a
minute. Then, add in the chicken drumsticks and let it brown for 2 minutes.
2. Take out ginger, garlic and onion and
let the chicken continue to brown and form a fond for 2-3 minutes, then turn
the chicken and let it brown for 3 minutes.
3. Add back the ginger, garlic and onion and add 5 cups or 1.25 liter of rice
water or just plain water. Let is simmer of 10-15 minutes to thoroughly cook
the chicken. May lower the heat if need arise.
4. Add chayote let it continue to simmer until tender for about 5-8 minutes. Do
not let it over cook the chayote.
5. Add siling labuyo or malonggay leaves and fish sauce (patis), simmer for 2-3
minutes.
Definition of Terms:
1. Rice
Water - water that have been used to wash uncooked rice; Some elders claim that
the starch from the rice helps thicken the soup; But it is a great effort to
reuse scarce resource, like water.
2. Fond
– French for ‘base’; commonly refers to the browned bits and caramelized
drippings of meat and vegetables that are stuck to the bottom of a pan after
sautéing or roasting. A by-product of Maillard chemical reaction between amino
acids and reducing sugar under heat.
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As always enjoy cooking! Itadakimase! Kain na!
Inspired by:
Food Wishes. (2017,
September 27). Cider Braised Pork
Shoulder – Pork Stewed in a creamy Apple Cider Sauce. [Blog post].
Retrieved from https://foodwishes.blogspot.com/2017/09/cider-braised-pork-shoulder-and-by.html
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