Recipe - Chicken Tinola

2 teaspoon Cooking oil
4 Cloves garlic, crushed
1 teaspoon Ginger, cut in strips
One half cup Onion, chopped
1 kg Stewing chicken, cut into
serving pcs
1 tablespoon Patis, * see note
10 cup Rice water, ** see note
1 small Green papaya, cut or sliced up 1/3"
thick
1 cup Pepper leaves
1 teaspoon Salt

* fish sauce

** liquid used to wash rice or vegetable stock.

1. Fry the garlic in hot cooking oil until brown. Add ginger and chopped
onions. Cook until soft.

2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for
5min.

3. Add the rice water, simmer until chicken is tender.

4. Add cut or sliced up papaya and cook until papaya is tender.

5. Just before removing from the fire, season with salt and vetsin. Add
pepper leaves.

Serve hot, with steamed rice.

NOTES : This is traditional Philippino chicken soup is a meal in itself. My
wife makes it all the time... wonderful for those cool winter nights.

Posted to MCRecipe Digest V1 #335

Recipe by: Joe Sweeney

From: Sweeney sweeney@asiaonline.net

Date: Tue, 10 Dec 1996 23:07:02 +0800 (HKT)