Tinolang Manok with Luyang Dilaw Recipe
Normally my grandma will use a native chicken when cooking this soup dish. I like it that way too. Native chicken has more powerful taste. Very tasty.
| Tags: |
Ingredients
- 1/2 Chicken cutlets (native chicken is preferred)
- 2 med Papaya or sayote, chopped 1 inch thick
- 3 cloves Garlic, minced
- 1 med Onion, sliced
- 2 inches Luyang Dilaw, jullienned (turmeric)
- 1 bunch Chili leaves, washed
- 1 bunch Pechay tagalog
- 2 tsp Fish sauce
- salt and pepper to taste
- 2 tsp Canola oil
- 1 Chicken cubes (optional)
- 3 cups water (add more as needed)
Directions
- In a heated pot, sauté garlic, onion, and ginger in oil.
- Add chicken pieces and fish sauce, Stir fry so it would not stick.
- Add sayote stir for a minute or two.
- Add water, bring to boil, and add Chicken Broth Cubes.
- Reduce heat, let it simmer until chicken and sayote are cooked.
- Add the veggie leaves.
- Simmer for another 2 minutes.
- Serve with calamansi and chili (labuyo) as dip.
Languages
Comments
January 29, 2016I enjoy reading your recipes very much because they are something completely different from those we usually prepare here. :)1 reply
Loading older comments, please wait...
