Tinolang Manok (Chicken Ginger Stew) is a traditional Filipino recipe for a classic dish of chicken stewed with papaya in a stock flavoured with ginger, chilli leaves and fish sauce. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Chicken Ginger Stew (Tinolang Manok).
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Ingredients:
1 whole chicken (about 1kg) cut into serving pieces
1 small, young papaya, peeled, de-seeded and cut into small pieces
2 tbsp ginger, crushed and sliced into strips
80g chilli leaves (dahon ng sili) [or moringa tree leaves]
1l water
5 garlic cloves, minced
1 red onion, diced
4 tbsp oil
2 tbsp patis (fish sauce)
Method:
Heat the oil in a stock pot and when hot use to fry the garlic, onion and ginger for about 4 minutes, or until softened. Add the water and the chicken pieces then bring to a boil, reduce to a simmer and cook for about 20 minutes, or until the chicken is almost cooked through.
Add the fish sauce then stir in the papaya, return to a simmer and continue cooking for a further 5 minutes, or until the papaya is just soft (but not mushy). Add the chilli leaves then turn off the heat.
Turn into serving bowls and serve accompanied by boiled rice.
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