We need:
- 2 lbs. Chicken, cut into serving size
- 3 cups young papaya (or chayote squash or bottle gourd), quartered
- 3 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 thumb size ginger root, cut into strips
- 1 medium size onion, diced
- 4 – 5 cups rice water or chicken broth
- 2 tablespoon fish sauce
- 1 cup Moringa or malunggay leaves ( or spinach leaves can be a substitute)
- salt and pepper to taste
Directions:
- Heat oil ever a medium heat in a medium saucepan and saute garlic and ginger until fragrant.
- Add onions until it becomes soft and translucent.
- Add the chicken and cook until it turns white for at least five minutes.
- Add the fish sauce and cook for another 3 minutes.
- Pour in the rice water or chicken broth, cover and bring to a boil.
- Place heat into low and let it simmer until chicken is half cooked.
- Add the young papaya and continue to simmer until both the chicken and the papaya are tender.
- Put in the Moringa or malunggay leaves, cover and simmer for another 3 minutes until the Moringa are cooked.
- Season with salt and pepper.
- Remove from heat.
This recipe makes 8 servings. My mother usually doubles the recipe to feed us all.
Chicken tinola can be served with rice or bread to make a complete meal. This is also a great dish during cold season. The ingredients can be found in most Asian stores. We can never question the nutritional value of Moringa. It can prevent many illnesses too. So, this is one cheap recipe that can feed many and can provide the nutrients for a more healthy body.