Tinolang Manok Chicken Ginger With Green Papaya Recipes

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TINOLANG MANOK



Tinolang Manok image

Chicken tinola is a healthy, tasty, and comforting soup that's perfect for cold weather. It's delicious on its own or with steamed rice.

Provided by Lalaine Manalo

Categories     Main Entree

Time 1h5m

Number Of Ingredients 10

1 tablespoon canola oil
1 small onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
2 thumb-sized fresh ginger
1 (3 to 4 pounds) whole chicken, cut into serving pieces
2 tablespoons fish sauce
5 cups water
1 small green papaya, pared, seeded and cut into 2-inch wedges
1 bunch fresh spinach leaves, stems trimmed
salt and pepper to taste

Steps:

  • In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.
  • Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.
  • Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.
  • Add water and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.
  • Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.
  • Season with salt and pepper to taste.
  • Add spinach and push down into broth. Cook until just wilted. Serve hot.

Nutrition Facts : Calories 513 kcal, Carbohydrate 16 g, Protein 39 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 143 mg, Sodium 930 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)



Tinolang Manok (Chicken Ginger With Green Papaya) image

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

Provided by Maria Flor Monteroy

Categories     Lunch/Snacks

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
1/2 lb pepper leaves

Steps:

  • In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
  • Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
  • Zucchini or chayote may be used instead of green papaya.

Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39

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