Wednesday, April 8, 2009

TINOLANG MANOK (FILIPINO CHICKEN VEGETABLE SOUP)

Napa Cabbage, Long Green Hot Peppeers, Chayote, Green Beans not in picture (Ginger and Lemon grass)




Chayote (Filipinos call this Sayote)





Skim and Scum all the time



Tinolang Manok




Tinolang manok is Chicken soup w/c is a Filipino comfort food that my family loves. A simple, straight forward dish with a complex flavor. There are a lot of versions to this dish and I will give the substitution if necessary. My version is what I learned from my mom, with a little of vegetable substitution since some ingredients are scarce.The measurements are estimates, so, I’d suggest you taste and adjust the flavor.

Ingredients:

1 lb chicken ( I prefer leg quarters cut into serving pcs.)

1 inch size ginger, pounded

1 medium onion, quartered

peppercorns

2 cupS cubed green papaya (but I used a med. sized chayote)
1 Napa cabbage (any green leafy veggies will be good e.g. spinach, cabbage, mustard greens etc.)
Salt and Pepper to taste (Patis-Fish Sauce would be better)

1 cup green beans ( cut to ½ inch )

1 stalk of lemon grass

2 pieces long hot green pepper (siling espadada)



Boil chicken pieces in water just enough to cover the chicken pieces.

Add onions, lemon grass and ginger, peppercorns

Skim and scum all the time.

Add chayote or green papaya and bring to a boil until both the chicken and veggies are tender.

Add salt and pepper or fish sauce.

Add water if necessary.

Add the green leaves, beans and siling espada (long hot pepper) last, right before you turn off the heat.

Cover and let it continue "carry over" cooking for another 15 minutes.

Serve with steamed white rice.

6 comments:

  1. All the ingredients I really like, I love Chayote(we call it chouchou)and some are lethal all covered with thorns but we still love to do all sorts with them, try a french style gratin, your guests will come back for seconds.

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  2. beautiful, and you know how i like soup :)))) a nice and light soup too!

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  3. Hi, Raymonde...oh, i remember seeing the actual plant of chouchou (sayote) it sure is prickly and lots of sticky sap but back in the Phil..the sayote there are big not like the ones here in the US they are tiny. Do you have the recipe for the gratin? I'd love to try it.

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  4. Hi, Kim! Oh, i think you'll love this. Pls. give this a try, chayote has been in regular stores lately.

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  5. This is like a combination of tinola and nilagang manok.
    How is it with chili? Not sure I would try that...maybe for myself only...haha!

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  6. hi, Manang. Funny you mentioned about tinola and nilaga. Growing up Mama calls chicken soup Tinuwa or Tinolang manok not nilaga. And when she makes beef soup, she calls it Nilaga or nilat-ang baka, perhaps it's the bisaya in her?
    As for the chili, i always leave them intact so it'll not overpower the dish. It still imparts it's pepper flavor w/ out the heat. In our family i am the chili eater, i break the chili in my bowl. Thanks for visiting!

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