Thursday, March 14, 2013

CHICKEN TINOLA



INGREDIENTS:
100g vermicelli (sotanghon)
1 kilo chicken (cut into serving pieces)
1 whole green papaya (or substitute sayote or long squash upo) cut into serving pieces
Ginger (pounded)
½ tbsp. cooking oil
2 cloves garlic (chopped)
1 sili leaves 1 onion sliced
Patis (fish sauce) and pepper

PROCEDURE:
1. Heat cooking oil.
2. Sauté the garlic then the onions and ginger.
3. Add the chicken and cook until golden brown.
4. Add water and bring to a boil.
5. Add vermicelli (sotanghon)
6. Then lower the heat and simmer till almost tender.
7. Add papaya, cook until it is soft but not mushy.
8. Season with patis (fish sauce) and pepper.
9. Add sili leaves before removing fire:

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