Tinolang Manok

Tinolang Manok is a hearty chicken soup with ginger, onion and garlic. It is usually eaten for lunch or dinner. But during the Spanish Era (remember, Noli Me Tangere/ El Filibusterismo), it was served during special occassions- like Christmas or when you have special guests. Tinolang Manok is at its best when Native Chicken / Free Range Chicken is used- but you have to boil it for quite a long time before it becomes nice and tender.  

Ingredients:

1 whole chicken, cut into pieces

2 pieces sayote, cut diagonally in 2 inch pieces (you can also use papaya)

5 cloves of garlic, crushed

2 medium onion, chopped

1 inch knob of ginger, cut into strips

1 cup dahon ng sili or dahon ng malungay

1 tsp whole black peppercorn

1/3 cup patis

1 tsp brown sugar

1 tsp salt

 

 

1. In a pot, sauté garlic, onion and ginger in a little oil until slightly browned and fragrant. Add in chicken pieces and a little salt or patis. Cook until juices and oil from chicken comes out.

2. Pour about 1 liter of hot water over the chicken and let it boil. Add in the sayote, black peppercorn, patis and a little brown sugar. Let it simmer for 10 minutes or until chicken is  cooked through. Add in sili or malungay leaves just before serving.