Tinulang manok bisaya - A Filipino food

Tinulang Manok

Hi everyone! This post talks about one of "Pinoy's" traditional food -Tinulang Manok or Chicken Tinola.
Tinulang Manok is a chicken soup consist of chicken - any parts or whole, ginger, sayote and malunggay.

There are some varieties to this dish, some are only using ginger and green papaya. These are usually the common typical flavor of tinulang manok in every "Pinoy's kitchen."

If you are from the province, you surely are familiar with "manok bisaya." or native chicken. Many "Pinoy" prefer using this native chicken because it is said to be organic, best in taste,and healthier alternative - though the meat is tougher and requires a longer time to cook. But you can actually use whatever type of chicken meat you prefer to cook.

manok bisaya

This can easily be done at home-as "lutong bahay". Since I'm from the province of Bohol, "tinolang bisaya na manok " was usually served as our dish during my childhood years.

My parents raised chickens and " I thought" tinulang manok was not that special since it was served almost every week. I really missed those "lutong bahay" taste in which my mother has mastered. So every time I cook "tinulang manok" I tried to recall how she prepared it.

Ingredients:
1/2 kg chicken (any parts)
2 tbsp cooking oil
1 broth cube
2 tbsp soy sauce or patis
2 cups malunggay (horseradish)
2 tbsp ginger
1 tbsp garlic
1 medium onion
1 1/2 cups sayote
2 1/2 cups water
1 tbsp spring onions

How to prepare?

1. Heat oil on a sauce pan over medium heat. Sauté garlic, ginger, and onion.
2. When onion turns translucent, add the chicken meat. Season with salt, pepper, and bouillon cube to taste.
   Cook for about 15 minutes while stirring occasionally.
3. Add water and soy sauce or patis. Bring to a boil. Turn down the heat and simmer for about 15 minutes, or until
   chicken is half done. You can add more water if it dries up.
4. Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked.
5. Remove from heat. Add the malunggay leaves and cover for about 5 minutes.
6. Enjoy your soup - serve with rice.

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My best choice to really savor and enhance the real taste of native chicken:

Not to use fish sauce and no pepper - salt is enough.

You can also add lemon grass to further enhance the flavor. Always remember that every spice you add can change the flavor of the dish. Any way just feel free to add any spice to achieve your preferred taste.

Spreading the love for Filipino food!

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Steem on!

Yours Truly @fabio2614