Since I made the batch of Chicken Adobo last week, and my wife liked it so much she decided that she wanted me to make some more Filipino food for her. Her choice was Tinolang Manok, which is a Chicken Stew with Ginger and Vegetables.
I have made this dish for her previously, but for some reason she really enjoyed this version. I think it had to do with her choosing which parts of the chicken she wanted used. Her choices were just the wings and neck.
1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.
I doubled this recipe, that way we would have enough of the dish for leftovers tomorrow at dinner, and there is enough for my wife to take to work with her.