Tinolang Manok (Chicken Ginger With Green Papaya)

Name: Tinolang Manok (Chicken Ginger With Green Papaya)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-6 , 4-6 serving(s)
Ingredients: 3 lbs roasting chickens, cut up; 2 tablespoons cooking oil; 2 tablespoons fresh ginger, grated; 3 garlic cloves, crushed; 1 medium onion, sliced; 2 tablespoons patis (fish sauce); 1 teaspoon salt; 5 cups water; 2 cups papayas, cut into 1-inch cubes; 1/2 lb pepper leaves

Submitted by Maria Flor Monteroy

"This is very famous in the Philippines. It mostly cooks during lunch time. This recipe is also from the book of "Filipino Entertaining". I often cook it in the Philippines. This soup can be poured over the rice."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 4-6

ingredients

3 lbs roasting chickens, cut up
2 tablespoons cooking oil
2 tablespoons fresh ginger, grated
3 garlic cloves, crushed
1 medium onion, sliced
2 tablespoons patis (fish sauce)
1 teaspoon salt
5 cups water
2 cups papayas, cut into 1-inch cubes
¹⁄₂ lb pepper leaves

directions

In a saucepan, heat oil over medium heat. Saute ginger, garlic and onion for 2 minutes. Add chicken and saute until chicken colors slightly, about 10 minutes. Season with patis and salt. Add water and papaya; bring to a boil.
Lower heat andsimmer 30 minutes or until chicken and papaya are tender (unripe papaya has papain which helps tenderize meat and aids in digestion). Add pepper leaves; taste and correct seasoning. Cover and remove from heat. Let stand for 5 minutes to allow pepper leaves to cook from soup's heat.
Zucchini or chayote may be used instead of green papaya.