Wednesday, October 20, 2010

Tinola (Chicken in Ginger Broth)

Tinola is one famous dish of the Filipinos which was invented by the Cebuanos in the 19th century (Wikipedia). Tinola during the early times, is being served in special occasions as one of the main menu in a gathering...remember when Padre Damaso in the famous novel of Jose Rizal's Noli Me Tangere got pissed when the he got the 'neck and wing' part in his tinola? :) a bit of Filipino history, eh?

Now, Tinola is an everyday meal.  It is easy to cook and is perfect for a rainy day. I have here a recipe of Tinola with a twist...see if you'll enjoy this one.  I did!

Chicken Tinola


1/2 kilo chicken, cut in serving portions (any part will do, I used necks), wash thoroughly
2 Tbsp fish sauce
2 Tbsp dried Rosemary
2 Tbsp cooking oil
2 cloves garlic, crushed
1 medium red onion, chopped
1/4 cup ginger, sliced
2 green peppers (siling panigang)
2 cups pepper leaves (dahon ng sili)
6 cups water
1/4 kl sayote, cut in serving portions

1.  rub chicken with dried rosemary and place in a container, add fish sauce.  Cover the container and shake vigorously.  This procedure makes the meat absorb the marinade better. Marinate for at least 15 minutes.
2. In a casserole, heat oil (almost smoking) Saute the garlic. Let it brown but not burnt.
3. Add ginger and saute for another minute.  Add onion and saute until onion is transparent.
4. Add marinated chicken and stir.  In the Filipino term, this method is called sangkutsa, meaning, you cook the chicken as if frying them together with the sauteed garlic, ginger and onion.  This is very essential for this takes away the "lansa" or fishy odor from the chicken. 
5. Fry chicken with occasional stirring for at least 10 minutes. Most often than not, chicken fats will appear as oil, you may want to scoop them out. Though leave some for for the flavors are in it.
6. Add water and green pepper and let it boil for 10 minutes. 
7. Add papaya and cook until papaya and chicken are tender.
9. you may add additional fish sauce depending on your preferred saltiness of the dish.
10.  add pepper leaves.  Cover and turn off heat.
11. serve hot.


- you may use sayote in the absence of green papaya.  If so, add sayote when chicken is almost tender.  Sayote cooks faster than papaya. This way, your sayote will not be overcooked :)

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