Tinolang manok is a childhood favorite. But it was more special in the day where everything came from our backyards. The chicken that freely roamed to our lawn, to the papaya, tanglad and chili leaves we plucked ourselves. That’s why wherever we are, this recipe reminds us of home.
DISH YOU KNOW?
Tinolang manok is one of the authentic Filipino dishes. In fact, it was mentioned in Noli Me Tangere written by Jose Rizal. Tinola can be referred to as laga or nilaga, but it usually involves chicken boiled with lemongrass and onion. In Bulacan, when cooking tinola using native chicken, the chicken blood is collected in a bowl with uncooked rice. It is made to coagulate, cut into chunks, and later cooked along with the tinola broth.
INGREDIENTS
Set A:
- oil
- 1 tablespoon garlic
- 1 whole onion
- 3 thumbs ginger
- 1 kilo chicken
Set B:
- 5 cups rice washing
- 1 stalk lemongrass
- 1/2 piece papaya
- 3 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 1/2 cup Hot pepper leaves