Chicken Tinola

Ingredients

• 1kg chicken, cut into pieces
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-inch piece ginger, julienned
• 1 liter water
• 2 tbsp fish sauce
• 1 small green papaya, peeled, seeded, and sliced
• 2 cups moringa (malunggay) leaves
• Black pepper, to taste
• Calamansi or lime wedges, to serve

Before you cook

• Peel and slice the green papaya into thin wedges.
• Julienne the ginger into thin matchsticks.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the ginger and cook for 2 minutes, until fragrant.
3. Add the onion and garlic and cook for 3 minutes, until softened.
4. Add the chicken pieces to the pot.
5. Cook the chicken, turning occasionally, for 5 minutes, until lightly browned.
6. Pour in the water and fish sauce.
7. Bring the pot to a boil, then lower the heat and simmer for 20 minutes, until the chicken is tender.
8. Add the papaya slices to the pot.
9. Simmer for 5 more minutes, until the papaya turns translucent.
10. Turn off the heat.
11. Stir in the moringa leaves and cover the pot for 2 minutes to let the residual heat wilt them.
12. Season with black pepper and more fish sauce to taste.
13. Serve hot over steamed rice with calamansi wedges on the side.