Tinolang Manok

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg chicken
• 1 green papaya
• thumb-size ginger
• 1 onion
• 6 cups stock
• chilli leaves
• 1–2 tbsp neutral cooking oil, as needed
• Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
• Freshly ground black pepper, to taste

Instructions

1. 1

   Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.

2. 2

   Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Sauté ginger and onion; brown chicken.

3. 3

   Add stock and simmer 30 minutes.

4. 4

   Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.

5. 5

   Add papaya, then leaves; season to taste.

6. 6

   Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.