🫙 From the Spice Rack
tinola
Tinola 1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced Fresh garlic or garlic powder, to taste 1 1/2 c...
sideeasy
Ingredients8 items
Ingredients
- 1(3 to 4 pound) whole chicken, cut up
- 2tablespoonvegetable oil
- 2to 3 tablespoons patis (fish sauce)
- 1inch ginger sliced
- 11/2 cups green papaya, peeled, seeded and cubed
- 1/2cuptender pepper leaves or fresh or frozen spinach
- 3to 4 cups water
- 1small package cellophane noodles, soaked until limp
Directions
- 1
Tinola 1 (3 to 4 pound) whole chicken, cut up 2 tablespoons vegetable oil 2 to 3 tablespoons patis (fish sauce) 1-inch ginger sliced Fresh g
- 2
Add patis and ginger and continue cooking for another 3 to 5 minutes
- 3
Add garlic and water
- 4
Boil chicken on low heat until tender
- 5
Add green papaya and boil until color fades and fruit is almost translucent
- 6
Add noodles and pepper leaves and cook for 45 seconds
- 7
Yield: 4 to 6 main courses
- 8
8 to 10 side dishes