Tinolang Manok or Chicken Ginger Stew with Vegetables is a filipino food dish that is simple by just throwing everything in a pot and let boil for several minutes there you can have a healthy and luscious menu over lunch or dinner. As this is my husband’s favorite dish I usually cook it at least once a week.
Cooking away from your native country is challenging but enjoyable, especially when you are with your love ones, yes! challenging as you can’t find some of the ingredients after searching in almost all of the local stores. As chili leaves is really unavailable I used here the hot green and red chili fruit itself as substitute. Happy Cooking!
- 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
- 1 teaspoon peppercorn
- 2 tbsp. patis (fish sauce)
- 4 pcs, siling haba or hot green chili/red chili (optional)
- 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 if available
- 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 peppercorn, 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. Add sili leaves if available. 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.