CHICKEN TINOLA

      Title: CHICKEN TINOLA
  Categories: Ethnic, Philippines, Poultry, Soups & ste
       Yield: 8 Servings
  
       2 ts Cooking oil
       4    Cloves garlic, crushed
       1 ts Ginger, cut in strips
     1/2 c  Onion, chopped
       1 kg Stewing chicken, cut into
            -serving pcs
       1 tb Patis, * see note
      10 c  Rice water, ** see note
       1 sm Green papaya, sliced 1/3"
            -thick
       1 c  Pepper leaves
       1 ts Salt
  
   * fish sauce ** liquid used to wash rice - or vegetable stock.
   
   1. Fry the garlic in hot cooking oil until brown. Add ginger and
   chopped onions. Cook until soft. 2. Drop in chicken. Season with
   patis (fish sauce). Cover and simmer for 5min. 3. Add the rice water,
   simmer until chicken is tender. 4. Add sliced papaya and cook until
   papaya is tender. 5. Just before removing from the fire, season with
   salt and vetsin. Add pepper leaves.
   
   Serve hot, with steamed rice.
   
   NOTES : This is traditional Philippino chicken soup is a meal in
   itself. My wife makes it all the time... wonderful for those cool
   winter nights.
   
   Posted to MC-Recipe Digest V1 #
   
   Recipe by: Joe Sweeney
   
   From: Sweeney 
   
   Date: Tue, 10 Dec 1996 23:07:02 +0800 (HKT)
[ add our full cookbook to your website ] [ Search The Cookbook ]