Tinolang Manok (Chicken Soup)

 Tinolang manok has different ways of cooking.. depending on which region you come from. This style comes from the Central Philippines. best served during lunch or during cold weather.

    INGREDIENTS:

• 2 lbs chicken (cut into serving pieces)
• 1 thumb size ginger root cut into strips
• 3 cloves garlic (minced
• 1 onion (sliced)
• 2 small to medium sayote/chayote or green papaya (cut into wedges)
• 1/2 cup pepper leaves
• 1 Tbsp Fish Sauce (Patis)
• 3 cups of water
• 1 chicken cube
• 2 tbsp coking oil
  HOW TO COOK TINOLA MANOK:
• In a saucepan, saute the garlic, onion & ginger in cooking oil. 
• Add the chicken and cook for 5 minutes or until the chicken colors lightly.
• Add the fish sauce.
• Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes. 
• Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.
• Add pepper leaves and salt to taste.
• Remove from heat. 
• Serve hot. Enjoy!
  
  
  
  
  Procedure:
  
  1. Saute mincec garlic,chopped onions ang sliced ginger
  2. follow by the chicken cuts, once chicken looks brownish add 3 to 4 cups of water.
  3. Let it boil until chicken is cooked then add moringa leaves and chili.. simmer for 2 minutes
     
     Good for 4 to 5 servings