Tinola Recipe
Ingredients
| Garlic | 1 Clove (5gm), minced | |
| Salad oil | 1 Tablespoon, melted | |
| Fryer chicken | 1/2 Inch | |
| Onion | 1 Medium, diced | |
| Tomato | 1 Medium, diced | |
| Ginger | 1 Tablespoon, minced | |
| Water | 3 Cup (16 tbs) | |
| Salt | 2 1/2 Teaspoon | |
| Monosodium glutamate | 1/2 Teaspoon | |
| Very green papayas - 4 cups (2 medium), pared, seeded, and cut in 3/4-inch cubes | ||
Directions
MAKING
1. In a pan in heated oil saute garlic until it begins to turn golden.
2. Cook adding chicken stirring frequently until it turns white, about 5 minutes.
3. Then add onion, tomato, and ginger and cook, stirring occasionally, 4 to 5 minutes longer.
4. Add water, salt and monosodium glutamate, reduce heat, cover and simmer 15 to 20 minutes.
5. Add papaya and simmer until it is firm-tender and begins to turn translucent, 5 to 10 minutes.
SERVING
6. Serve the tinola hot with garnish as desired.
1. In a pan in heated oil saute garlic until it begins to turn golden.
2. Cook adding chicken stirring frequently until it turns white, about 5 minutes.
3. Then add onion, tomato, and ginger and cook, stirring occasionally, 4 to 5 minutes longer.
4. Add water, salt and monosodium glutamate, reduce heat, cover and simmer 15 to 20 minutes.
5. Add papaya and simmer until it is firm-tender and begins to turn translucent, 5 to 10 minutes.
SERVING
6. Serve the tinola hot with garnish as desired.
Chef
