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Tinolang Manok is almost a complete dish as it consists of the broth, the meat and the vegetables. It is packed with nutrition and is often compared to the Western’s Chicken Soup. It is considered as one of Pinoy’s Comfort Food.
Ours is flavored with lots of ginger and patis (Fish Sauce). Traditionally, Green Papaya and Chili Leaves are added as vegetables but Sayote and Malunggay nowadays can do. Native Chicken is often used because it gives out a richer and more flavorful broth but it takes time to cook because the meat is tougher.
It usually given if you are sick because the ginger helps in curing nausea plus the steaming broth clears out your nasal passages when you have colds. For lactating mothers, they often use malunggay leaves since they found some medical evidences that it helps them produce more milk.
Tinolang Manok is truly a wonder. This is perfect for all busy pinoy families, easy to cook yet it’s a complete meal that everybody would love.
Good for 6-8pax
- 2 Tbsp Cooking Oil
- Thumb Size Ginger, Sliced into thin strips
- 2 cloves Garlic Chopped
- 1 medium Onion Sliced
- 1 whole Chicken and sliced into portions (12pcs)
- 1 Tbsp Salt
- 1 Tbsp Whole Peppercorn
- ½ kilo Chicken Liver, washed and cleaned
- 2 liters Water
- 3 pieces Green Papaya or Chayote (Cut into wedges)
- ¼ cup Patis (Fish Sauce)
- 1 bundle/ ½ cup Chili Leaves/Malunggay Leaves, picked and washed
- Heat cooking oil and sauté ginger, garlic and onion.
- Add in the chicken and Liver. Season with salt and add in the peppercorns. (Sangkutsa)
- Pour in water and bring to boil. Lessen the fire and simmer for 30 minutes.
- Once the chicken is tender, add in the Green Papaya and simmer for 5 minutes more.
- Season with patis according to taste.
- Top with the Chili Leaves or Malunggay Leaves.
