Philippine Restaurant | Republic of Cavite | Chicken Barbecue Restaurant
 
City Hall Road, Brgy. San Agustin
Trece Martires City, Cavite
(046) 686-7271
(046) 419-0214
info@republicofcavite.com
 
 
 
Search News

 By Keywords
 By Publish Date

(dd-mm-yyyy)

Read News

RSS Reader


Archives

May 2017
April 2017
March 2017
February 2017
January 2017
December 2016
November 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015
October 2015
September 2015
August 2015
July 2015
June 2015
May 2015
April 2015
March 2015
February 2015
January 2015
December 2014
November 2014
October 2014
September 2014
August 2014
July 2014
June 2014
May 2014
April 2014
March 2014
February 2014
January 2014
December 2013
October 2013
September 2013
August 2013
July 2013
May 2013
April 2013
February 2013
January 2013
December 2012
November 2012
October 2012
September 2012
August 2012
July 2012
May 2012
March 2012
July 2011
April 2011
March 2011

 
 
 
  Next
How to cook Tinolang Manok (Ginger Chicken Soup)

Published on 04-05-2017Email To Friend    Print Version

Tinolang Manok (Ginger Chicken Soup)

This is Tinolang Manok (Ginger Chicken Soup). Tinolang Manok is a traditional Filipino chicken soup that is very easy to prepare. It is best if you can use native chicken with this dish, but if not store bought chicken will do. This dish is especially good to eat on a cold and rainy day or when sick with a cold. Enjoy this recipe from us at Filipino Chow.

Ingredients

2 pounds of chicken, cut into serving pieces
1⁄2 cup of chicken liver (optional)
1 thumb size piece of ginger, cut into strips
4 cloves of garlic, peeled then minced
1 small red onion, chopped
1-2 pieces of green papaya or chayote, peeled with seed removed and cut into wedges
1 bundle of chili pepper leaves or malunggay
8-10 cups of water
patis to taste


Instructions

Heat the cooking oil in a large pot over medium-high heat.
Add the garlic to the pot, followed by onion, then saute until onion becomes translucent.
Now add the ginger and cook for about 4 minutes.
Add the chicken and fish sauce.
Cook the chicken while stirring occasionally until the chicken is lightly browned.
Pour in the water and bring to a boil.
Reduce the heat to medium-low then let the soup simmer for 10 minutes.
Occasionally skim off any excess oil as best as you can.
When 10 minutes have passed, add the chayote or green papaya.
Now let this simmer for another 8-10 minutes or until chayote/green papaya are tender.
Add the chicken liver and cook for about 3-5 more minutes.
Add more fish sauce to taste if needed.
Add leafy greens of your choice.
Turn the heat off. The hot soup will continue to cook the leafy greens.
Serve hot with steamed rice.

Tips: You can substitute spinach leaves if malunggay or chili pepper leaves are not available in your area.

Source: http://www.filipinochow.com/tinolang-manok-ginger-chicken-soup/


 
Home              About Us               Venues              Gallery              Packages              Food              News & Events               Contact Us