Chicken ginger stew or tinola in Tagalog is one of the oldest Filipino dishes dating back since the Spanish regime. This dish was even mentioned in Dr. Jose Rizal's novel Noli Me Tangere. In Chapter 3: The Dinner, Captain Tiago ordered to serve tinola for dinner. It was the dish that Crisostomo Ibarra had not eaten for a long time since he went to Europe. Joining them for dinner was Padre Damaso, the Spanish friar, and Laruja, the red-haired writer.
Tinola brings back memories of my son when he was still a baby. This dish was actually the first solid food he ate. It is odd, I know. My grandmother mashed the papaya with steamed rice to make it even more delicious. And now, this has become one of his favorite dishes.
Tinola is best served with steamed rice and during rainy season. This dish will surely warm you if you are cold and will make you sweat if you are feverish.
Here is the recipe:
1/2 kilo of chicken (breast, leg, wing), cut into serving size
large slightly ripe papaya (chayote) wedge cut diagonally into small pieces
1/2 cup talbos ng sili (chili young leaves)
2 chicken broth cubes (optional)
3 tbsp. fish sauce
1 onion, diced
2 cloves garlic, crushed
2 tbsp. ginger root, zested
2 tbsp. oil
2 liters water
Procedure:
1. In a pot, saute onion, garlic and ginger in oil over medium heat. Add the chicken and broth cubes. Cook for about a minute or until the chicken has changed its color.
2. Add water and fish sauce (you can reduce or increase the amount of fish sauce). Cover and allow to boil for 10 minutes.
3. Add the papaya or chayote and cook for another 2 minutes or until the fruit/vegetable becomes tender.
4. Turn off the heat. Add the chili young leaves and then cover.
