Delicious Tinolang Native Chicken, part of our family tradition
Aunt Mele's Tinolang Native Chicken
Tinolang Manok or Chicken Soup with Green Papaya
Tinolang Manok or Chciken Soup with green papaya is a famous Filipino dish, and in a way very ordinary. But our Tinola especially during New year's day is extra special because we use Native chicken.
Every new year, majority of our family members, are more excited of this chicken soup more than any other food on our dining table. That is why I called it our Traditional Tinolang Manok, because this is the superstar in our menu, everytime we have family gathering which often took place on New Year's day.
The Native Chicken
What made our Tinola more special is this native chicken. To those who are not familiar, these native chickens were raised and fed the conservative way. Usually at the backyard of a family in a rural home, and only for their family consumption. Native Chicken is proven more tastier in Tinola and healthier for they are raised the natural way.
But this Native Chicken is not always available in the wet market or groceries, in our case, our Location is Marikina and indeed native chicken is hard to find, my cousins really gave time looking for it and they can reach as far as Arrangue Market in Manila. Okey I should not forget to mention that we bought live native chicken for the occasion. Aside from its price that is more expensive than ordinary chicken, finding it and transpporting it back home is a real agony, but my cousins are so "used" to that kind of sacrifice every year.
My Auntie is the one with the expertise on what to do with the live chicken..
Green Papaya, slice
Chili leaves or pepper leaves - Dahon ng sili in Tagalog
Ginger slice thinly
Garlic, onions, salt,, pepper, fish sauce to taste, Chicken cubes ( not required depends on your taste)
rice, to be mixed with chicken blood and to be added in the broth while boiling
- In a saucepan heat oil, then saute onions, ginger and garlic then add the chicken, cook 3 to 5 minutes until chicken turned white or halfcooked
-pour in water or rice water (water collected from washing the rice before steaming), bring to boil then simmer
-add the mixture of chicken blood and rice, then add the green papaya
-Continue simmering until the chicken and vegetable are tender,
-Season the soup with fish sauce, salt and pepper (add chicken cube, not required but it's your choice)
-Add the pepper leaves and malunggay leaves
-Cover and let simmer for 3 minutes or until the malunggay leaves and pepper leaves are cooked
- Remove from heat and serve hot with Fish sauce...
Earth Stove and Charcoal
Cooking Tinola Using Earth Stove and Charcoal
We cook our Tinola the hard way, but we have proven it many times that the manner of cooking has something to do with its distinctive taste.
We used the earth stove and charcoal especially during the simmering part. Cooking of tinola is longer this way and we need to maintain the fire, by producing air manually using a fan.(pamaypay in tagalog)
Indeed our Traditional Native Tinolang Manok is also cooked the traditional way just to produce a chicken soup that our family truly loves. Cooking Tiinola for us is more than cooking, it's more of a labor of love