Wednesday, September 17, 2008

Chicken Tinola

  • 1 chicken, cut into serving pieces
  • 2 cups green papaya, cut into serving pieces
  • 1 inch cube ginger, pounded
  • 1/2 tablespoon oil
  • crushed sili leaves (sili - Chile pepper leaves)
  • 1 onion, sliced
  • Patis (fish sauce)

Cooking Instructions
Fry the ginger and onion, the add the chicken. Mix well and when partly done add enough water to cook the chichen until tender. Add the papaya and cook until it is soft but not mushy. Seasons with patis. Add sili leaves before removing from fire.

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