Tinuom nga Manok
Cabatuan, Iloilo’s banana-leaf-wrapped chicken and aromatic broth.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 800 g boneless chicken thigh, cut into 3 cm pieces
- 200 g tomatoes, chopped
- 120 g onion, sliced
- 25 g ginger, cut into fine strips
- 2 lemongrass stalks, bruised and cut to fit the bowls
- 8 g fine salt and 1 g ground black pepper
- 400 ml water, divided into four 100 ml portions
- 8 food-grade banana leaf rectangles, approximately 30 × 30 cm, plus patches
- Kitchen string and steamed rice to serve
- Water for the steamer, kept below the rack
Instructions
- 1
Wipe and briefly warm the leaves until flexible. Set two overlapping leaves in each of four heatproof bowls that fit in a covered steamer. Use enough overlap to hold the juices; patch any tears.
- 2
Measure all remaining ingredients before cooking. Keep raw meat and its utensils separate from ready-to-eat food, and wash hands after handling it.
- 3
In a separate bowl mix chicken with tomatoes, onion, ginger, salt and pepper. Divide evenly between the leaf-lined bowls. Divide the lemongrass between the portions and pour 100 ml water into each packet.
- 4
Fold the leaves securely over each portion and tie with kitchen string. Keep the bowls under the parcels to catch their broth. Put the bowls in the steamer above, not in, simmering water; use a wide steamer that holds all four bowls, or cook in batches and allow the same cooking time for each batch.
- 5
Cover and steam for approximately 35–45 minutes, replenishing water below the rack if necessary. Carefully open the thickest packet and check the chicken reaches 75°C for 30 seconds at its thickest point. Continue cooking and recheck if needed.
- 6
Rest 5 minutes. Carefully open the hot packets away from your face. Remove string; set the lemongrass aside without eating it, then serve chicken and broth with rice. Leaves are wrappers.
About Tinuom nga Manok
Cabatuan, Iloilo’s banana-leaf-wrapped chicken and aromatic broth. Our bowl-supported method makes the leaf packets easier to handle in a home steamer.
Ingredient swaps wherever you cook
- Food-grade frozen banana leaves may be thawed and checked for tears. Use two overlapping layers.
- This home method uses boneless thigh. Native or bone-in chicken needs a different cooking time; keep the temperature and tenderness checks.
How to know it is ready
- Chicken reaches 75°C for 30 seconds in the thickest piece.
- Each leaf packet retains its juices in its supporting bowl.
Common mistakes and fixes
- Single torn leaves lose the broth. Patch tears and support packets in bowls.
- Bowls must sit above the water; do not let the steamer run dry.
Family and regional variations
- Offer extra seasoning at the table after tasting the cooked dish.
Storage and reheating
Refrigerate in shallow covered containers within 2 hours. Use within 2 days. Reheat only the portion needed once to above 75°C throughout; keep wrappers separate where practical.
What to serve with it
Makes 4 servings with rice. Check rice and any accompaniments for allergens.
Tinuom nga Manok FAQs
What tells me it is ready?
Chicken reaches 75°C for 30 seconds in the thickest piece. Each leaf packet retains its juices in its supporting bowl.
Which substitution matters most?
Food-grade frozen banana leaves may be thawed and checked for tears. Use two overlapping layers.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
