Papaya or sayote (chayote) and dahon ng sili (chili leaves) with malunggay (moringa) leaves were among the basic ingredient of a Tinolang Manok. . Here in the Middle East dahon ng sili and malunggay are scarce and it’s not available in the market. Others used malunggay leaves but still its so healthy leaves. A vast majority of expats in the Emirates loves chili on their food especially Indians, Pakistanis and some Arabs but ironically chili leaves are off their list..
Ingredients:
1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Cooking Instructions:
● In a stock pot, heat oil and sauté garlic, onion and ginger.
● Add water and the chicken.
● Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
● Season with patis
● Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
● Add sili leaves then turn off the heat.
● Serve steaming hot with plain rice.
Ingredients:1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves)
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
Cooking Instructions:
● In a stock pot, heat oil and sauté garlic, onion and ginger.
● Add water and the chicken.
● Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
● Season with patis
● Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
● Add sili leaves then turn off the heat.
● Serve steaming hot with plain rice.
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