Chicken tinola
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Cooking oil |
| 4 | Cloves garlic, crushed | |
| 1 | teaspoon | Ginger, cut in strips |
| ½ | cup | Onion, chopped |
| 1 | kilograms | Stewing chicken, cut into serving pcs |
| 1 | tablespoon | Patis, * see note |
| 10 | cups | Rice water, ** see note |
| 1 | small | Green papaya, sliced 1/3\" thick |
| 1 | cup | Pepper leaves |
| 1 | teaspoon | Salt |
Directions
* fish sauce ** liquid used to wash rice - or vegetable stock.
1. Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft. 2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min. 3. Add the rice water, simmer until chicken is tender. 4. Add sliced papaya and cook until papaya is tender. 5. Just before removing from the fire, season with salt and vetsin. Add pepper leaves.
Serve hot, with steamed rice.
NOTES : This is traditional Philippino chicken soup is a meal in itself. My wife makes it all the time... wonderful for those cool winter nights.
Posted to MC-Recipe Digest V1 # Recipe by: Joe Sweeney
From: Sweeney <sweeney@...>
Date: Tue, 10 Dec 1996 23:07:02 +0800 (HKT)