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 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.
1 lb chicken ( I prefer leg quarters cut into serving pcs.)
1 inch size ginger, pounded
1 medium onion, quartered
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.