Tinolang Manok

I honestly do not know what dawned on me this afternoon, I just had to cook something that has “homemade” written all over it! I was like a crazy person itching to cook this dish. It was running through my head as the minutes progressing and luckily I gave in to that craving. I am lucky that the wet market is just about 2 blocks away from where I’m living. This does not only say “homemade” but this also screams “provincial” where unripe papaya’s can be freshly picked from its tree. I have to tell you that there is a distinct taste cooking this dish with unripe papaya than with chayote squash. My vote goes to cooking it with unripe papaya. Imagine my dismay when I was asking every open stall left in the market if they have unripe papayas and they all said “No” or ” you’d have to go to the city market”. WHAT? So like every cooking emergency, just make use with what you have!

I also heard that this is one of the favorite dishes of the Pambansang Kamao no other than Manny “Pacman” Pacquiao like how it is told here.  He doesn’t go to boxing battle without having this dish before fights and during training days. No wonder! As you can see this is a very good source of protein and those vegetables are packed with vitamins. Could be what you need to give your day a punch! What are you waiting for?  It is so simple to prepare.

Ingredients :

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)

1 thumb-sized fresh ginger root, cut into strips

2 cloves garlic, crushed

1 onion, chopped

2 tbsp. patis (fish sauce)

salt, to taste

4 to 5 cups water (or rice water – 2nd washing)

2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)

1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach

vegetable oil

Cooking Procedures :

In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili (pepper) leaves or malunggay or substitute (Spinach) . Stir to combine until well blended. Remove from heat.

Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.  Enjoy!

WIKIPEDIA NOTE: Malunggay (Filipino term) or Moringa oleifera (synonym: Moringa pterygosperma) is the most widely cultivated species of the genus Moringa, which is the only genus in the family Moringaceae. English common names include: moringa,^[1] drumstick tree^[1] (from the appearance of the long, slender, triangular seed-pods), horseradish tree^[1] (from the taste of the roots, which resembles horseradish), ben oil tree or benzoil tree^[1] (from the oil which is derived from the seeds); a good overview of names of moringa in different regions, languages and dialects can be found on treesforlife.org. It is a fast-growing, drought-resistant tree, native to the southern foothills of the Himalayas in northwestern India, and widely cultivated in tropical and sub-tropical areas.In developing countries, moringa has the potential to improve nutrition, boost food security, foster rural development, and support sustainable landcare.^[2] It may be used as forage for livestock, a micronutrient liquid, a natural anthelmintic and possible adjuvant.^[3][4]

A Reblog from Aura Mae Aumentado’s : Frugal Gourmet

Bloglink: http://maealturas.blogspot.com/2012/04/tinolang-manok-chicken-ginger-stew-with.html