Tinolang Manok

Method7 steps · about 1 hr 5 min

1. 1

   Step 1: In a pot over medium heat, heat oil (1 tablespoon). Add onions (1), ginger (2), and garlic (3 cloves) and cook until softened.

   Uses 1 tablespoon canola oil · 1 small onion, peeled and sliced thinly · 3 cloves garlic, peeled and minced · 2 thumb-sized pieces fresh ginger, peeled and julienned

2. 2

   Step 2: Add chicken (1) and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.

   Start cooking chicken · 7 minUses Softened onion, garlic and ginger · 1 whole chicken (3–4 pounds), cut into serving pieces

3. 3

   Step 3: Add fish sauce (2 tablespoons) and cook, stirring occasionally, for about 1 to 2 minutes.

   Cook fish sauce · 2 minUses Partly cooked chicken and aromatics · 2 tablespoons fish sauce

4. 4

   Step 4: Add water (5 cups) and bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 30 to 35 minutes or until chicken is cooked through.

   Simmer chicken · 35 minUses Chicken seasoned with fish sauce · 5 cups water

5. 5

   Step 5: Add papaya and cook for about 3 to 5 minutes or until tender yet crisp.

   Cook green papaya · 5 minUses Cooked chicken and ginger broth · 1 small green papaya, pared, seeded and cut into 2-inch wedges

6. 6

   Step 6: Season with salt and pepper (to taste) to taste.

   Uses Chicken soup with tender-crisp green papaya · salt and pepper to taste

7. 7

   Step 7: Add spinach and push down into broth. Cook until just wilted. Serve hot.

   Uses Seasoned chicken and papaya soup · 1 bunch fresh spinach leaves, stems trimmed