Saturday, September 13, 2008

tinolang manok

1 whole chicken (cut into pieces)
2 med chayote (med size sliced)
1 med ginger (sliced/julienned)
1 med onion (sliced)
2 cloves garlic (crushed)
3 tbsp fish sauce
bunch of pepper leaves
2 finger chillis
salt to taste
2 tbsp cooking oil
6 cups water / rice wash


in a hot pan or med. casserole saute ginger (must come first) in 2 tbsp oil.. when the aroma smells out put the garlic to nearly golden.. then add the onions til fine.. put the chicken and 3 tbsp fish sauce.. simmer for 10 minutes or til chicken absorbed the flavors.. add 5-6 cups of water and bring to a boil.. put the chayote fruit and finger chillis.. simmer for 5 minutes.. when cook put the chilli leaves and turn of the fire.. let it be cook with the heat..

serve with rice..

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