Tinola in Tagalog and Cebuano, and la uya in Ilocano is a trademark food for Philippines. It is a soup-based food that is served as an appetizer and usually as main course. Filipinos really love Tinola for its rich and pure taste of broth. Traditionally, tinola is cooked with chicken as main ingredient, green papaya and siling labuyo or chilli pepper lieaves. Today, tinolang manok is commonly prepared with moringa leaves instead of chilli pepper leaves. Moringa leaves is known locally as the marungay or malunggay and kamungay or kalamungay in cebuano term. Chayote known as Sayote locally is now used as a substitute for green papaya due to its availability. There have been a lot of variations of these tinola recipe, and the chicken tinola recipe is the most common and popular among them. Some tinola variations differ from the main ingredient used, or the sequence of the process performed and the seasonings used. In this course, we will present some tips on cooking chicken tinola.
There are some techniques and tips on how to cook chicken tinola with heaven’s delight. First, is the kind of chicken to be use. I would recommend to select a “female native chicken” to be cook as tinolang manok. Female native chickens produces the most tasty and delicious soup that would really satisfy your desires. Do not cut or slice the chicken into serving pieces. Cook the chicken as a whole. I will give to you now the chicken tinola recipe.
Chicken Tinola Recipe
- 1 whole chicken
- lemon grass, tie it to itself
- 1 medium size ginger, sliced and crushed
- 1 medium size onion, sliced
- 2 cloves garlic, minced
- moringa leaves or malunggay leaves
- 1 medium size chayote/sayote
- 2 medium size tomatoes, red
Cooking Procedure for Tinolang Manok:
Clean the chicken properly first. Insert the tied lemon grass inside the chicken and secure it properly. In a stock pot, boil the chicken with water just above the level of the chicken. Bring it to a boil and then add salt to taste.
In a sauce pan, prepare to saute the other ingredients. Heat the sauce pan and add some oil when it is heated. When oil is hot, sautee the ginger, garlic and onions respectively. After sauteing the ingredients, add them to the boiling stock of chicken. Let it boil and simmer for 1 hour. Take note that we are using a native chicken here. Native chicken take longer time to get tender. It would take about an hour or 1 and a half hour to cook.
When the chicken meat is tender, add the chayote or sayote and the tomatoes. Let it boil and simmer until the chayote or sayote is cooked. Its going to take about 10 minutes to cook. Taste it first. Add some salt depending on your preferred taste. If taste is good, add the moringa leaves or malungay leaves and remove immediately from the heat. Serve it while it is hot.