Tinolang Manok Chicken Ginger With Green Papaya Recipes

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TINOLANG MANOK (CHICKEN GINGER WITH GREEN PAPAYA)

This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice.

Provided by Maria Flor Monteroy

Categories     Lunch/Snacks

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 10



Tinolang Manok (Chicken Ginger With Green Papaya) image

Steps:

  • In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
  • Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
  • Zucchini or chayote may be used instead of green papaya.

Nutrition Facts : Calories 585.9, Fat 41.9, SaturatedFat 10.9, Cholesterol 160.4, Sodium 1454, Carbohydrate 12, Fiber 1.8, Sugar 7.2, Protein 39

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
1/2 lb pepper leaves

CHICKEN TINOLA

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 4

Number Of Ingredients 11



Chicken Tinola image

Steps:

  • Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

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