NAIIBANG TINOLANG MANOK
(A Different Gingered Chicken Soup...this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table. Read on...
(A Different Gingered Chicken Soup...this is a complete meal)
(KNOW THE FOOD YOU EAT)
Why different?
First, it’s not just chicken soup dish. It’s “a complete meal”.
Carbo is infused into the recipe to complete it.
Next, it ain’t a single veggy soupy as with the usual “tinola”.
It is full of healthy veggies.
And finally, the cooking process is technologically innovated
to extract full flavor of ingredients and let them be absorbed by chicken bite pieces.
This is “a recovery meal”.
Post arduous rounds of exercises, speed up recuperation from illness
or for just plain and simple healthy consumption,
this “innovated Pinoy dish” deserves a spot in your table. Read on...
INGREDIENTS:
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1. On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2. Add in garlic and toss until lightly browned.
3. Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4. Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5. Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11. Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12. Serve your “TINOLA MEAL”.
NOTES:
1. Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2. Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.
POULTRY:
1 kilo chicken – head, feet and internals removed – cut into 12-16 bite sizes
SAUTEING MIX:
40 ml. EVOO (Extra Virgin Olive Oil)
30 ml. ginger juice
10 ml. “patis” (fish sauce)
8 cloves garlic, de-skinned, crushed
1 medium white onion, de-skinned, thinly sliced
4 grams salt
2 grams ground black pepper
VEGGIES & HERB:
1 small “sayote” (chayote or Christophine), de-skinned, sliced
1 medium green papaya, de-skinned, de-seeded, cut into bite pieces
1 small bunch “malunggay leaves” (moringa oleifera, moringa leaves)
FLAVOR ENHANCERS & CARBO:
5 ml. “patis” (fish sauce)
2 grams ground black pepper
2 grams MSG (optional)
1 liter tap water
200 grams shell or twisted or elbow macaroni
PROCEDURES:
1. On medium setting, heat big pan, pour in EVOO, sauté onion till translucent.
2. Add in garlic and toss until lightly browned.
3. Add chicken pieces and continue tumbling for 3 minutes
(as if you are frying the chicken).
4. Pour in ginger juice, 10 ml. “patis”, scatter on top salt
and black pepper of the sautéing mix.
Toss and tumble well for 2 minutes to ensure sautéing flavor
is absorbed by chicken pieces.
5. Add in “sayote” and papaya. Toss and tumble again for 2 minutes.
Add extra EVOO if need be.
(This entire sautéing process enables seeping in
of flavor unto chicken pieces)
6. Separate chicken pieces from “sayote” and papaya. Set aside.
7. In appropriately-sized casserole, boil 1 liter water
8. Once boiling add in your macaroni. Boil for 5 minutes.
9. Next, pour in “sayote” and papaya. Boil for 1 minute.
10. Add in your chicken pieces and “malunggay leaves”. Boil for 2 minutes.
(This process elicits well cooked chicken pieces full of flavor
and still crunchy veggies)
11. Season with the other 10 ml. “patis”, black pepper
and the optional MSG.
12. Serve your “TINOLA MEAL”.
NOTES:
1. Why are there salt and “patis”?
Salt plainly adds saltiness to food. “Patis”, aside from a little subdued saltiness,
adds fishy and/or seafood profile to recipes.
This is much evident if you will use the “patis” from Thailand.
2. Why are there so many procedures for a simple “Tinola Dish?
Follow this system and you’ll get a well flavored and a rounded taste profile for a ”Tinola”.
This is my line for 37 years+…
the just right, proper usage and technological addition of ingredients
to create a full flavored dish & food products.
