As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Chicken Soup From the Philippines
Tinolang manok is a savory chicken soup from the Philippines. For me, it brings back memories of home, as my mother used to make it for me whenever I was sick. The primary ingredients consist of chicken, ginger, fish sauce, and unripened papayas. The green papayas have roughly the same look and texture as chayote squash, but you can also substitute any vegetables you like in this recipe.
|Prep time||Cook time||Ready in||Yields|
1 hour 10 min
4 to 5 servings
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- 1 whole chicken, cut into serving pieces
- 1 small green papaya, cut into wedges
- 2 tablespoons oil
- 2 cloves garlic
- 1 onion, sliced
- 2 tablespoons fish sauce
- 4 cups water
- 1/8 cup ginger, sliced
- Saute garlic, onions and ginger in oil.
- Add the chicken and cook until brown.
- Add water and fish sauce and bring to a boil.
- Lower the heat, cover, and simmer for 35 minutes.
- Add the papaya slices and cook for about 5 minutes until tender.
- Use chicken legs if you don't want to spend time cutting up the whole chicken.
- Substitute the green papaya with chayote squash or broccoli.
- Add greens such as spinach or bok choy. A vegetable called malunggay is traditionally used in this dish (available in Asian stores).
- If you like it spicy, add your favorite chili pepper.