Tinolang Manok- Food

I saw one whole chicken in the freezer one day. We usually buy cut up pieces of chicken so as to make menu planning easier for the rest of the week. So I was surprised that I saw a whole chicken in the freezer. I was never brave enough to buy a whole chicken unless it will be used to make a stuffed whole chicken, which, as far as I could remember was one of my failed attempts, ending up cutting the whole chicken into pieces.

I learned that my husband bought the whole chicken and decided to make 2 dishes, “tinolang manok” and “ginataang adobong manok”. Well, I told him, since he bought it, it is his responsibility. Yup, you are right, he did spent quite a time with the chicken. Fortunately, after going through a chicken butchery course all by himself, he successfully cut up pieces of chicken for his two dishes. Since he was playing the “executive chef”, I have to make ado with the role of a “commis”. I sliced up strips of ginger and garlic. I cut up the green papaya as well. Result: yummy dish!

Recipe:

250 grams chicken, cut into pieces (recommend the bony parts of the chicken with some breast parts so as to maximized the flavor of the dish)
4 tablespoons ginger, cut into strips
4 tablespoons garlic, cut into strips
250 grams green papaya, cut into small pieces
2 tablespoons oil
3 tablespoon fish sauce
Water

Saute ginger in hot oil till lightly browned. Add garlic and continue sauteeeing till lightly brown. Add the fish sauce and chicken. Make sure that the chicken gets cooked by looking into it, no pink blood. Add the papaya slices and pour water just enough to cover the ingredients. Let it simmer for 10 minutes. Serve hot.