Do you want to add more flavors with your tinolang manok? Well, check out this recipe.
Tinolang manok is one of the comfort foods of the Filipinos. Though best served when the rain is bursting, this is still considered as non-seasonal because we always crave for that flavorful soup even during Summer.
This is actually the second recipe of Tinolang Manok (check the first recipe here). This time, I added tomatoes for more flavor and color.
- 1 kilo chicken – chopped
- 2 medium sayote – peeled and chopped
- 4 medium tomatoes – chopped
- 1 bundle pepper leaves – separate the leaves from the stalks
- 4 cloves garlic – finely minced
- 1 medium red onion – chopped
- 1 knob garlic – chopped
- 8 cups water
- 3 tablespoons fish sauce
- Salt and pepper to taste
- In a casserole boil the chicken in 8 cups of water and fish sauce. Let it cool and then scrape off the top part to remove the oil. Don’t throw it (chicken stew).
- In a pan, put some of the water with oil from the chicken stock and let it dry. Use the oil to saute garlic and onion.
- Add the ginger and let it simmer for a while.
- Add the chicken stew and let it boil.
- Put the tomatoes and sayote. Let it boil until the sayote is cooked.
- Season with salt and pepper.
- Serve and enjoy.
- Clean the chicken properly. You can do it by removing the slimy parts of the chicken using your fingers and running water.
- If you don’t like fish sauce, you can eliminate it. Just add more salt.
- You can also replace sayote with green papaya and the pepper leaves with malunggay leaves.
- This tinolang manok recipe is best eaten with steaming hot rice.