Tinolang Manok
| Ingredient | ||
| 1 | pound | Chicken, cut in serving pieces |
| 1 | pieces | medium red onion, cut in quarter |
| 1/4 | cup | ginger, sliced |
| 2 | pieces | chayote, sliced (or 1 small size papaya) |
| 1/4 | cup | fish sauce |
| 1 | tablespoon | whole pepper corn |
| 6-8 | cup | water |
| 1 | piece | chicken bouillion (to add more flavor, optional) |
| 2 | pieces | siling Mahaba (Finger Peppers) |
| 2 | stalk | lemon grass |
Procedure
- In casserole over medium-high heat add chicken,onion,ginger, pepper corn and fish sauce, simmer for 3-5 mins.
- Add water and lemon grass then bring to boil, simmer for 10-15 minutes or until chicken are tender.
- Add chayote simmer for another 3-5 minutes until chayote are cooked.
- Finally add sili (Finger Peppers) and cook for another 1 minute.
- Season with salt and pepper if required.