Tinolang Manok

Name: Tinolang Manok
Prep time: 30 min
Yield: 2-5
Cuisine: Filipino
Ingredients: 2 tbsp Golden Fiesta Palm Oil; 1 tsp Garlic, minced; 1 piece Small onion, minced; 1 tbsp Ginger, crushed and sliced into strips; 2 pieces Pandan leaves; 500 grams Assorted chicken cuts; 3 cups Water; 1 piece Sayote, cut into small pieces; ½ cup Dahon ng sili (chili leaves); 3 tbsp Liquid Seasoning; 2 pieces Tomatoes, seeded and quartered; ½ cup Datu Puti Fish Sauce, as dipping sauce

Tinola is one soup that relies heavily on the flavors of the sayote, dahon ng sili and the right mix of seasonings. But this version gives it a unique twist with the addition of Pandan leaves to the broth.

Required cooking skill level
2-5

persons serving
30

minutes preparation time
cooking time

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INGREDIENTS

2 tbsp GOLDEN FIESTA Palm Oil
1 tsp garlic, minced
1 piece small onion, minced
1 tbsp ginger, crushed and sliced into strips
2 pieces pandan leaves
500 grams assorted chicken cuts
3 cups water
1 piece sayote, cut into small pieces
½ cup dahon ng sili (chili leaves)
3 tbsp liquid Seasoning
2 pieces tomatoes, seeded and quartered
½ cup DATU PUTI Fish Sauce, as dipping sauce

PREPARATION

1. Heat Golden Fiesta Palm Oil, then sauté garlic, onion, ginger and pandan leaves in a stockpot.
2. Add chicken and cook covered for 10 minutes to let its natural juices out.
3. Add water and sayote. Bring to a boil before lowering to a simmer for 10 minutes, until the sayote is soft but not overcooked.
4. Season with liquid seasoning, then add dahon ng sili and tomatoes. Turn off the heat and remove pandan leaves before serving.
5. Serve with Datu Puti Fish Sauce, as dipping sauce.