Tinolang Manok (Chicken with Papaya Soup)
Servings 4 servings
Ingredients
- 2 lbs skinless chicken thighs or any chicken pieces of your choice
- sea salt
- 1 thumb size ginger peeled and julienned
- 1 medium onion chopped
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 10 cups water
- 1 semi-ripe papaya, peeled seeds removed and cut into cubes
- Bunch of spinach or pepper leaves, trimmed
- 2 pieces Serrano peppers optional
Instructions
- Season chicken pieces with salt. Set aside.
- In a pot, heat the oil over medium high heat. Add the ginger and onion, and sauté until onion is soft, about 2 minutes.
- Add the chicken and cook for 4 minutes or until the meat is no longer pink.
- Add the fish sauce and stir to combine flavor.
- Add the water and bring to a boil. Lower the heat to medium and simmer until chicken is cooked, about 35 to 40 minutes.
- Add the papaya and cook for another 5 minutes or until the papaya is tender.
- Season to taste by adding fish sauce or salt. Add the spinach (or pepper leaves) and serrano peppers, if using. Cover and remove from heat.
- Serve with steamed rice and fish sauce with lemon juice on the side.