Looking for a home-cooked dish that doesn’t just whet the appetite but also captures your attention with its heavenly aroma? Serve up this exciting chicken tinola simmering in lemongrass and made more filling with rice washing as its broth base. Garnish the dish with malunggay and sili leaves for a final flourish.
CHICKEN TINOLA SA TANGLAD
Makes 3-4 servings
1 Tbsp Vegetable oil
1 Red onion, chopped
4 cloves Garlic, minced
1 thumb-sized Ginger, peeled and thinly sliced
6 Chicken leg quarters, trimmed, excess skin removed
1 Tbsp Fish sauce (patis)
6-7 cups Rice washing (hugas bigas)
3 stalks Lemongrass (white part only), bulbs pounded
1 tsp Black peppercorns
Dash of freshly-ground black pepper
Dash of turmeric powder
1 Chicken broth cube
1 Green papaya, peeled and sliced
Fish sauce (patis) and freshly-ground black pepper, to season
1 cup Malunggay leaves
1 cup Chili leaves (dahon ng sili)
- In a large pot, heat oil over medium-high heat. Sauté onion until translucent, then add the garlic and ginger. Continue to stir until fragrant.
- Add the chicken and fry until lightly browned on all sides.
- Add the fish sauce, rice washing, lemongrass, peppercorns, ground black pepper, turmeric powder, and chicken broth cube then bring to a boil. Once boiling, lower heat and simmer covered for 30 minutes or until chicken is cooked through.
- In the last ten minutes of cooking, add the green papaya and cook until softened. Season to taste with fish sauce and freshly-ground black pepper. Add the malunggay and chili leaves, turn off heat, and cover for five minutes. Serve hot with fish sauce on the side.
Recipe by Idda Aguilar
Photographed by Miguel Abesamis of Studio 100