Tinola

 

Ingredients:

• 6 pieces of chicken (thigh or legs) washed and patted dry.
• 1 large unripe papaya or 2 pieces of sayote (chayote) - peeled and slice into the bias

• 1 cup of malunggay leaves or chili leaves
• 1 piece of ginger root - peeled, cut roughly and crushed
• 1 onion - chopped
• 3 cloves of garlic - minced
• 1 can of chicken broth
• 2 cups of water
• 1 chicken bouillon cube
• 3 tablespoons of cooking oil
• 2 tablespoons of Patis (fish sauce)
• Salt and pepper to taste

Directions:

• Heat oil in dutch pan or casserole and saute garlic, onions, and ginger.
• Add chicken and fry for 5 minutes until skin is slightly brown.
• Add Patis and pour in the water and chicken broth and let it boil.
• Add the sayote (chayote) or papaya wedges and let it boil again until they are tender
• Add the malunggay leaves or chili leaves and let it simmer for 15 minutes.

Malunggay

Moringa oleifera

It is called Malunggay in Philippines and Sajina in Indian Subcontinent and South East Asia. It grows very wildly in hot tropical climate.

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It is best known as an excellent source of... see more