Tinolang Manok (Chicken Ginger Stew w/ Vege)


  • 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking)
  • 1 thumb-sized fresh ginger root, cut into strips
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tbsp. fish sauce (patis)
  • 5 cups water (or rice water – 2nd washing)
  • 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
  • 2 cups chili (sili) leaves or malunggay or 1/2 lb. spinach
  • salt, to taste
  • 3tbsp vegetable oil

Cooking Procedures:

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until, add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with fish sauce (patis) and salt.

3. Pour in water (or rice water). Bring to boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add chili leaves or malunggay or spinach. Stir to combine until well blended. Remove from heat.

4. Leave it for 5 minutes for the green vegetables to be cook then transfer to a serving dish. Share, serve hot and enjoy!


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