Tinolang Manok (Chicken and ginger consommé)

A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. ~ Henny Youngman

They say chicken soup is good for the soul. Well, in my case it's not only good for the soul but for colds too! The hot steam of tinola(1) together with the spicy aroma of fresh ginger clears my stuffy nose. The chicken is sooo crazy moist and the vegetables are just perfect for the chicken.

The hot broth rejuvenates my strength and when the sweat starts to run down my face and drips off my chin while sipping this hot stuff, I know at that very moment I totally "crushed" the colds! Haha! I know I'm overreacting again but I really enjoy every moment I eat this comfort food. So next time you're feeling under the weather, try sweating it out by making this simple dish. 

(1) Tinola is a classic Filipino dish. Traditionally, this is cooked with chicken, wedges of green papaya, and leaves of siling labuyo (chili pepper) in broth flavored with ginger, onions, and fish sauce (source: wikipedia).

INGREDIENTS:
1 whole chicken (less the neck part), cut into serving size
2 Tbsp vegetable oil
1 medium onion, chopped
2 thumb size ginger, sliced
7 cups water or rice washing (hugas bigas), or combination of both
1 big sayote or small size green papaya, cut into wedges
1/8 cup patis (fish sauce)
dahon ng sili (chili leaves) or pechay or malunggay
salt and pepper to taste

PROCEDURE:
1. Heat oil over medium heat. Saute ginger and onion until onion becomes translucent.

2. Add the chicken pieces and season with patis, stir. The chicken will release it's own juice, just continue to cook over medium high heat for about 10 minutes until the chicken absorbs the flavor of patis.

3. Add water and/or rice washing. Cover the pot and put to a boil.

4. Lower the heat . Cover the pot and let it simmer for 30 minutes.

5. Add the sayote or papaya wedges. Cover and let it cook for another 8-10 minutes.

6. Add salt and pepper to taste. Put the dahon ng sili or pechay or malunggay. Cover the pot and cook for a couple of seconds then TURN OFF the heat. 

7. Serve hot. 

QUICK NOTES:
1. If patis or fish sauce is not available, use salt to season your chicken.
2. If you want a spicy version, add chilies in the soup.
3. If you'll use native chicken, simmer it for longer period of time, about 2 hours.
4. To make the soup more fragrant, add lemon grass. Add it while sauteing the chicken. 
5. This is best served with hot steaming rice.

Servings: 6

Share and enjoy!

Happy day always,

Rhea