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Chicken Tinola poultry, soups, filipino 2 teaspoon cooking oil 4 cloves garlic, crushed 1 teaspoon ginger, cut in strips 1/2 cup onion, chopped 1 kg stewing chicken, cut into serving p; cs 1 tablespoon patis, * see note 10 cup rice water, ** see note 1 small green papaya, sliced 1/3 thick 1 cup pepper leaves 1 teaspoon 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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