I cooked Tinolang Manok, it is a soup-based dish that is very common here in the Philippines. Usually, this dish is cooked with chicken, green papaya and leaves of the chili pepper (siling labuyo) in broth flavored with ginger, onions and fish sauce. An alternative for chicken is pork, chayote instead of green papaya and moringa leaves (malunggay leaves) instead of chili pepper.
- moringa leaves
- fish sauce
- chicken cube
- Salt and Pepper to taste
How to Cook:
- Heat oil in a pot over medium heat. Add onion, ginger, garlic and cook until aromatic.
- Add chicken and cook while stirring occasionally for about 8-10 minutes or until chicken starts to change color. Add fish sauce.
- Add water and chicken cube, bring to a boil. Remove scums that float on top. Lower heat, cover and simmer until chicken is cooked through.
- Add chayote and cook until tender but don’t overcook. Season with salt and pepper.
- Lastly, add moringa leaves until just wilted. Serve hot with rice.
As you can see the soup was oily nevertheless it is good. I suggest removing the skin of chicken; I think it will help to make your tinolang manok less oily.