Tinolang Manok (Chicken Ginger Stew)

Tinolang Manok or chicken ginger stew is another Filipino classic dish. This is light and refreshing, best served during lunch or dinner, especially during rainy days.

The first time I tried to cook this dish, I used Sayote (Chayote). In the Philippines, it is grown mostly on mountainous part of the country such as Baguio City. It is used in many kinds of soup dishes, stir-fried veggies and chopsuey. But when my father-in-law saw me having Sayote in Tinolang Manok, he told me, "You should use green papaya instead of sayote. It is more tasty, makes the dish more delicious and papaya is healthier than sayote." From the moment he told me that, I kept that piece of advice in mind and now, I always use green papaya when cooking Tinolang Manok.

My kids love this dish. And I do know a lot of moms who always cook this viand for their children. You guys should try it, it is very easy to cook and really delicious.

INGREDIENTS:

1 kilo chicken, cut into serving pieces (any part of your choice)

3 tbsp oil

3 cloves garlic, minced

1 large onion, chopped

2 tbs ginger, peeled, cut into strips

3 green papayas, peeled, seeded and sliced

1 cup dahong sili (chili leaves) *you can also use malunggay leaves* salt and pepper to taste

1 liter of water

2 tbs patis (fish sauce)

1 small sachet of all in one seasoning granules (optional) *as usual, Magic Sarap is my choice*

2 pieces of green chilli



COOKING PROCEDURES:

1. In a stock pot, heat oil and sauté garlic, onion and ginger.

2. Add the chicken. Sauté for 5 t0 7 minutes.

3. Add fish sauce, let it simmer for about 10 minutes.

4. Add water. Bring to a boil and simmer for about 15 minutes.

5. Add papaya and chilli leaves and simmer for 10 minutes.

6. Add the seasoning granules, salt and pepper to taste.

7. Add green chilli and simmer for 5 minutes.

Serve and enjoy!

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PININYAHANG MANOK (Pineapple Chicken) RECIPE

Pininyahang Manok day is "cheat day!" I don't want to exaggerate but I can eat a lot, like 3 cups of rice, if this dish is on the table. And yes, there's a Filipino expression that best describes me, "I eat like a construction worker!"


This dish is one of my favorites because of the combination of sweet pinepapple and milk. And by the way, Pininyahang Manok literally translates to Pineapple Chicken.


There are some variations of this dish. Some use evaporated milk over coconut milk and vice versa. I would say that both alternatives will yield good results though I used evaporated milk in this recipe and I always do.


You should try this one especially if you have kids like me. They'll enjoy it, no left overs and they'll surely ask for more. So, let's get down to the recipe.

INGREDIENTS: 

- 1 whole chicken, cut into serving pieces

- 1 can pineapple chunks, set aside the syrup

- 2 cloves garlic, minced

- 1 medium-sized onion, chopped

- 1/2 cup evaporated milk

- 3tbsp fish sauce

- Pechay (bok choy)

- 1pc red bell pepper, cut into cubes

- 2 medium-sized potatoes

- 1 Tbsp oil

- salt and pepper to taste

- all in one seasoning granules

COOKING PROCEDURES:

1. Marinade the chicken with the pineapple syrup for a few minutes, atleast 10 minutes.

2. Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (Don't fry the chicken. You're just sealing in the juices.)

3. Remove the chicken and set aside.

4. Heat up oil, saute garlic and onion. Add the chicken and cook for about a minute.

5. Add fish sauce and simmer over low heat for 5 minutes.

6. Pour the evaporated milk and pineapple chunks. Cook over low heat until meat is tender.

8. Add potatoes, simmer for 5 minutes.

7. Add bell pepper, pechay, granules, pepper and salt to taste. Cover and bring to a simmer for about 5 minutes.

Serve and Enjoy!

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