Chicken Tinola

     One of my sunday's favorite, the chicken tinola. As i could recall, when i'm just about 7 or 8 year's old my Dad, Mom and I visit my grandpa every sunday and he would cook that yummy native chicken tinola. And we would eat that under the big manggo tree. Inreally missed those days.

Ingredients:

1 kilo Chicken drumstick choice cuts

1 small young papaya, cut into small pieces.

2 tablespoons ginger, crushed and sliced into strips

1/2 cup Malunggay leaves ( you can also use chili leaves )

1 liter of water

3 siling haba ( chili )

1-2 stalk lemongrass

5 garlic cloves, minced

5 pieces of tomatoes small sized, sliced ( optional )

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Procedure:

1. In a stock pot, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.

2. When the tomatoes are cooked add water and lemongrass.

3. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

4. Season with patis or salt.

5. Add papaya and Siling Haba ( chili ) and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

6. Add Malunggay leaves then turn off the heat.

7. Serve steaming hot with plain rice.