Tinolang Manok

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

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

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    1Heat Golden Fiesta Palm Oil, then sauté garlic, onion, ginger and Pandan leaves in a stockpot.

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    2Add chicken and cook covered for 10 minutes to let its natural juices out.

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    3Add water and sayote. Bring to a boil before lowering to a simmer for 10 minutes, until the sayote is soft but not overcooked.

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    4Season with Liquid Seasoning, then add dahon ng sili and tomatoes. Turn off the heat and remove Pandan leaves before serving.

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    5Serve with Datu Puti Fish Sauce, as dipping sauce.

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    1Heat Golden Fiesta Palm Oil, then sauté garlic, onion, ginger and Pandan leaves in a stockpot.

  • No Image Available

    2Add chicken and cook covered for 10 minutes to let its natural juices out.

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    3Add water and sayote. Bring to a boil before lowering to a simmer for 10 minutes, until the sayote is soft but not overcooked.

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    4Season with Liquid Seasoning, then add dahon ng sili and tomatoes. Turn off the heat and remove Pandan leaves before serving.

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    5Serve with Datu Puti Fish Sauce, as dipping sauce.

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