Out of all the chicken soups. Fresh stripped native chicken is the best to use. It has a defferent aroma and delicious flavor not only for its meat but also the broth. It’s one of Pinoy’s popular meal dish. This meal is most often served to patients and to lactating mother’s. It kinds of give a soothing effect. So let’s cook… may way.. the easy quick way..
Tinolang Manok Recipe
- 1 kl. Manok (Native Chicken) chopped as desired.
- 1 pc. medium size raw papaya peel/slice 1/1 inch thick – 1 inches long.
- 1 pc. Tanglad (lemongrass) tightened up / slightly pound the stem.
- 2 cups Chili Leaves (dahon sili).
- 4 heads garlic pound.
- 2 pcs. medium size onion sliced.
- 2 pcs. medium size ripe tomatoes sliced.
- 3 pcs. Long Chili (siling mahaba)
- 2 tbsp. cooking oil
- Ajinomoto mono sodium glutamate (optional)
- Magic Sarap all in one seasoning granules.
How to cook Tinolang Manok
- Heat cooking oil in pot.
- Sauté the garlic until golden brown. Add the onions, sauté until golden brown. Add the tomatoes, sauté until cook.
- Add Manok (native chicken) sauté about 3 minutes.
- Add water just enough to cover the chicken.
- Add the Tanglad (lemongrass).
- A dash of salt to taste.
- Cover the pot. Bring to boil until the chicken is almost cooked. Make sure that you remove te chicken froth as it boils.
- Add a dash of Ajinomoto monosodium glutamate (optional).
- Add the raw papaya. Add the Chili leaves (hot chili leaves)
- Add the long Chili
- Add the Knorr chicken cubes. Add a dash of Magic Sarap all in one seasoning. Avoid overcooking the Papaya.
If you like ginger, you may add it to the Tinolang Manok a native chicken. Fresh raw ginger of about an inch long is enough. Just peel the ginger and sliche it thinly. When you add your lemongrass add there your ginger.
If Chili leaves is not available, malunggay is an option. One cup of Malunggay is adequate enough. Same nuber procedure follows as in procedure #9. If raw Papaya is not available, Chayote (Merliton) is an alternative.
Dressed chicken can also be use if you wish instead of native chicken.
- When purchasing chicken, make sure it’s firm, tender and soft. The texture of the skin in smooth. The breast is well rounded and the flesh is pale pink or pinkish in color. Make sure that the meat has been inspected and certified by a sanitary health officer.
- Dressed chicken is one whole chicken, unfeathered and entrails remove. It is sold by kilo. It may be bought whole or it may be cut in pieces such as wings, breasts, legs, giblets and liver.
- Sauté ingredients this way. First sauté the garlic till golden brown. Then add the sliced onions. Wait until the sliced onions wilt and become translucent before adding the sliced tomatoes. Cook the tomatoes well before adding the next ingredients.
- To test if the cooking oil in a frying pan or cooking pot is hot enough for frying, drop a small amount of salt in it. If the oil sizzles, you can surely start frying.