Tinola in Tagalog or Cebuano or la uya in Ilocano is a soup-based dish served as an appetizer or main entrée in the Philippines.[1]Traditionally, this dish is cooked with chicken, wedges of green papaya, and chili pepper leaves or Bird’s eye chili leaves in broth flavored with ginger, onions and fish sauce. A common variant substitutes pork for chicken, chayote instead of papaya, or moringa leaves known as marungay or malunggay or “kamunggay” (in Cebuano), instead of pepper leaves.[2] However, an all-vegetable broth in Cebu with ‘kamunggay’ in prominence is called “utan kamunggay” or “utan bisayâ”.Tinola, an old dish, was derived from older chicken soups consumed by the Chinese. There are variants of this dish found all over East and Southeast Asia. The dish was also referenced in José Rizal’s first novel, Noli Me Tangere.
Tinola is a dish well loved in the Philippines because of simplicity and taste.Most household back then would cook Tinola to welcome their visitors.It is very common for Filipinos to prepare for visitors.I remember when I was young,my great Uncles and Aunts would slaughter native chicken whenever we visit them.The fact that they do raise chicken in their backyard and Papaya trees are just everywhere, chili plants are also a basic necessity in every houses… this makes Tinolang Manok as the most staple food for everyone.You wont need to buy anything..the simplicity of country life..provincial life wherein the most basic needs are just around the corner.There are fishes in the pond or you live near the sea.There are chicken, eggs, fruits and vegetables….I truly miss those days.Anyway back to Tinola…The combination of chicken with lots of ginger and vegetables such as papaya and chili leaves is such a trademark of Filipino taste.Nowadays,we do a lot of substitution in this dish.We can use Sweet Potato leaves,spinach etc..in lieu of Chili Leaves.Here in Singapore,you wont find Green Papaya easily,so I just use Chayote.
As you know I am back to work so I spend less time in the kitchen.My supportive husband who also would like me to experience another phase in my life has professed his duty to cook while Im out.I am happy with the change and the fact that he dont cook and he is trying is such a joy.This is one recipe that he learned on his own and he does it so well.My daughter loves it too.Well,my son is not fond of green so he would not eat that much although hes trying to like it..I know.
Here is my Husband’s Tinolang Manok:
600 grams chicken thighs slices without skin
2 pcs chayote cut into big or medium chunks
1 bunch or 1 cup chili leaves or spinach or potato leaves
1 tsp grated ginger
2 tsp rice wine
1 tsp pepper
1/4 cup oil
2 tsp grated garlic
1 medium onion slices
2 tbsp grated ginger
5  to 7 cups chicken broth or water
1 tsp salt
2 tbsp fish sauce
1 tsp pepper
In a bowl,put chicken slices and add 1 tsp grated ginger,2 tsp rice wine and 1 tsp pepper.
Mix them well and marinate for about 30 minutes.Set aside in the fridge.
In a saucepan,heat oil and fry chicken slices until slightly brown.
Set aside .Using the same saucepan,saute onion,garlic and ginger.
Wait till the aroma comes out and put back the chicken.
Add at least 5 cups of water and let it simmer for about 30 to 45 minutes.
The secret for a rich taste is that chicken should be fork tender.This way the broth is richer and tastier.
Next,add fish sauce,salt and pepper.
Add more water if needed or if you think you need more broth….we love broth with our mountain of rice so we add more water or broth..we just adjust the seasoning.
Now you can add papaya or chayote..let it simmer for about 5 to 10 minutes or until the veggies are cooked.
Lastly add the green leaves such as spinach,chayote or chili leaves.
Heat some more for about 3 to 5 minutes.Serve while its hot.
                                                                      

My husband can cook! This is how his Tinolang Manok looks…the taste is such a comfort and its a joy knowing he can cook and he does it so well…I hope he will cook more in the days to come…

                                                                          

The typical Filipino Dish with a very rich history of Filipino hospitality with joy and simplicity in every household.The life and times has changed and still its changing but its always nicer to go back to the same old roots…same old recipe..the tradition and the warmth of the same old people… family, relatives and friends…
                                                                                

Now here’s the good old Adobo, the meat is soft and tender…the taste is kinda strong  and addictive, the combination of soy sauce, vinegar, salt, rice wine  and sugar has made the dish tasty, the distinct taste of chaos in your mouth but it is such a comfort to eat.The use of olive oil and herbs gives a very rich flavor and aroma. Hmmmmnn… never mind the extra weight I will gain… I will eat….! now, pronto!

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Welcome to Kocina De Pinay
Come and join me in my blog as I discover the world of Filipino Fusion Cuisine.These are all tried and tested recipes in my kitchen, a fusion of cuisines that intrigues me and my palate.Everything I write, post and share is a product of my exploration, my research, and done in my kitchen. Please Come in. Enjoy and Have a nice stay. You are all welcome.