Tinola

Ingredients:

1 kg (2-1/4 pounds) chicken, cut into serving portions
3 tbsp oil
4 tsp crushed garlic
1/2 cup chopped onions
2 tbsp ginger strips
2 tbsp patis (fish sauce)
2 cups unripe green papaya, quartered
1/2 cup malunggay leaves (spinach or watercress maybe substituted)
4-5 cups water

Procedure:

Sautè garlic, onion and ginger in oil. Add chicken and sautè for a few minutes. Add patis and water. Bring to boil then cover and let simmer until meat is half-done. Add papaya and continue cooking until meat is done. Add malunggay leaves and cook for another few minutes. Season to taste. Serve hot with steamed rice. Enjoy!

John Reyes
Salaza, Palauig, Zambales
ZambalesForum (ZF1) owner-moderator

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