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Tinolang Manok with Luyang Dilaw

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)
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Tinolang Manok with Luyang Dilaw

by ShaleeDP
 
 

Directions

  1. In a heated pot, sauté garlic, onion, and ginger in oil.
  2. Add chicken pieces and fish sauce, Stir fry so it would not stick.
  3. Add sayote stir for a minute or two.
  4. Add water, bring to boil, and add Chicken Broth Cubes.
  5. Reduce heat, let it simmer until chicken and sayote are cooked.
  6. Add the veggie leaves.
  7. Simmer for another 2 minutes.
  8. Serve with calamansi and chili (labuyo) as dip.
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Summary

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2 votes | 10845 views
0 reviews | 2 comments

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.

Comments

  • Easy Cook - Laka kuharica
    Easy Cook - Laka kuharica
    January 29, 2016
    I enjoy reading your recipes very much because they are something completely different from those we usually prepare here. :)
    1 reply
    • ShaleeDP
      ShaleeDP
      February 1, 2016
      That is nice to know. Hope you get to try some too :)