I think it was 2 years ago when I first saw Travis Kraft’s video tutorial on Youtube on how to cook Adobong Manok. While I may have laughed at his attempts at speaking a heavily American-accented Tagalog, it has inspired me to write post about Filipino dishes that I love. For my first recipe post here, I am posting the recipe for my version of Tinolang Manok.
Tinolang Manok is one dish which is best eaten hot, on a cold and rainy day., and served with a dipping sauce of calamansi juice, patis (fish sauce) and sili.
Feel free to adjust the recipe to suit your preference.
1 kilo chicken, cut into pieces (best cuts to use are thighs, wings and back)
salt to taste
3-4 tbsp patis ( fish sauce)
2 medium sayote , peeled and cut into wedges or 1 small unripe papaya, seeded and cut into wedges.
1-2 tbsp or ginger, gut into strips
1 medium red onion, minced
oil for sauteeing
chicken stock or water + 1 chicken cube
2 bunches of dahon ng sili ( chili pepper leave) or
malunggay leaves, washed and removed from stalks
whole black peppercorns
Wash chicken thoroughly and pat dry with a paper towel. In a medium sized pot, heat oil and saute’ ginger and onions. Saute’ until onions are slightly translucent and ginger becomes aromatic. Add in chicken. Cook until the meat has turned white and no traces of pink are visible and juice and fat is rendered. Season with patis and allow to simmer until liquid is slightly reduced. Pour enough broth to cover the chicken. If you are using water, now is the time to add in the chicken cube and peppercorns. Cover and simmer for 5 minutes on medium heat. Add in the sayote. Check and wait for the sayote to become slightly tender before putting in the sili leaves. Season with salt. Simmer until sayote is cooked and the sili leaves have totally wilted.