Chicken Tinola recipe


By Jessie Sincioco
SoShiok
Ingredients:

1 whole chicken, about 1-1.2 k
2 tbsp ginger juice
2 tbsp virgin coconut oil
3 tbsp fish sauce (patis)
25 g ginger, cut into strips
60 g sliced shallots
¼ tsp ground black pepper
500 g green papaya, cut into ½ inch slices
1.5 liters rice washing
20 g sili leaves (pepper leaves)

Method:

Dress and cut chicken into bite-size pieces. Marinate with ginger juice and 1 tbsp patis. Set aside.
 
Heat the coconut oil in a skillet and sauté strips of ginger and sliced shallots. Add marinated chicken.

Season with black pepper and the remaining fish sauce.

Cover the skillet and cook the chicken until almost tender. Add the green papaya and simmer for a while.
 
Add the rice washing. Bring to a boil. Lower heat. Allow to simmer until chicken and papaya are cooked and tender.

Just before serving, add the sili leaves.