The Easy way to Cook Tinolang Manok
Today we are going to cook a popular dish in the Philippines, it is Tinolang Manok which is very easy to cook and has very few ingredients. This is one of my favorites during the rainy season or when I have a fever, I often make my mother cook Tinolang Manok.
I asked mom what her secret ingredients are that make her Tinolang Manok so delicious.
She said when I’m a little older, she’ll teach me to cook, but not for now because I was 10 years old at that time.
But when I was in the 4th year of high school, she taught me how to cook Tinolang Manok and I was so happy because my mom would finally teach me. Since I learned how to cook it, I will share with you the easy way to cook Tinolan Manok.
Ingredients
- 800 grams of chicken, cut into medium size.
- 2 tbsps of oil, not much oil is needed as the chicken is quite fatty.
- 1 Spoon of garlic chopped
- 1 medium sized onion cut into natural slices.
- Medium-sized ginger is cut into small oblongs
- Cut papaya/sayote into medium size. (slices of a wedge) It depends on you what you prefer, sayote or papaya, all are nutritious.
- 2 cups of chili pepper leaves you can also add Malunggay leaves to make it more nutritious. It is also good for breastfeeding mom’s, Malunggay is good for them to produce more milk for their baby. If you don’t have chili leaves, Malunggay leaves can also be used. And if you don’t have Malunggay leave, you can also use chili leaves.
- 2 Chicken Knorr Cubes
- 3 tablespoons of fish sauce.
- Half a spoon of salt and 2 teaspoons of ground pepper and Magic Sarap, for a better taste.
Instructions
- Take a medium size pot heat it and add oil to it until hot and add the ginger
- When the ginger smells a bit, add the onion and stir until the onion softens, then add the garlic. But the garlic needs to brown a bit, so just put the other ingredients on one side of the pot and mix the garlic on the other side first.
- Next, add the chicken and stir so that the flavor is absorbed into the chicken meat. When the chicken is a bit white, add fish sauce and add 1 glass of water and ground black pepper cover first for up to 5 minutes for this way the chicken meat is tastier.
- Around 2:30 minutes check again and mix and add a little Magic Sarap. Cover again and let it boil for 5 minutes.
- After 5 minutes, let’s add five cups of water to the chicken. If there is not enough water, it is up to you to add it again.
- Cover again and boil on medium heat so that the chicken is cooked little by little so that in this way the chicken is tender and tasty. Just a reminder that when the soup is boiling, slowly remove those floating on top with a ladle until the soup is clear. ( Boil for 20 minutes )
- Add 2 chicken knorr cubes and follow the papaya/sayote and cover around 5 minutes until the papaya/sayote softens.
- If you think the papaya/sayote is soft, add salt to it to make your Tinola Manok tastier.
- The last thing to put is the chili leaf/Malunggay leaf. You can turn off the flame as it will cook in the heat of the broth.
- If you want it spicy, you can add 4 whole green chillies.
The Easy way to Cook Tinolang Manok
It’s so easy to cook and you know the Tinolang Manok that mom taught me has the perfect sauce. This is fish sauce topped with lime and red chilies, their combination is super delicious.
How to make a Perfect Sauce
- Place 3 tablespoons fish sauce in a small bowl
- Add 2 kalamasi and mash them into the fish sauce itself.
- Add the sliced red chili to the sauce.
That’s it guys, it’s very easy to make sause in tinola. I don’t know about others if their sauce is like this because what I see from people I know is that they don’t use sauce on tinola.
Hope this helps you, thanks
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