Tinolang Manok Chicken Stew |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My mom always make this dish when someone in the family is feeling ill. Good substitute for the good old chicken noodle soup. Ingredients:
1 whole chicken - cut into serving pieces |
1 1/2 tbsp vegetable oil |
1 tbsp. garlic - minced |
1 medium onion - sliced |
2 sq. inch ginger - smashed |
2 tbsp fish sauce |
5 cups water or unsalted vegetable or chicken broth |
2 chayote squash or 1 medium green papaya |
1 bunch pepper leaves (can be substituted with spinach) |
3 stalks green onions |
salt |
Directions:
1. Peel chayote or papaya with a potato peeler and cut in half. Scrape the white pit and sead in the middle using a spoon. Cut each half lengthwise and cut diagonally. Set aside.
2. Heat oil in a pot. Saute garlic and onion until onion is translucent.
3. Add ginger and cook for about 3 minutes.
4. Add chicken and cook for about 4 minutes. Stirring occasionally.
5. Add fish sauce mix well. Cover and simmer for about 5 minutes letting the chicken absorb the fish sauce flavor. Stir occasionally to prevent burning.
6. Pour in water or broth and bring to a boil. Lower heat to a simmer and cook for 20 minutes. Skim off excess oil floating on top of soup.
7. Add chayote or papaya, bring up to a boil and cook for 5 minutes or until chayote is cook (use fork to test for doneness).
8. Add pepper leaves or spinach and green onions. Cook for 2 minutes.
9. Add salt to adjust flavor
10. Serve hot with steam rice or stand alone.
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