Ingredients
2 tsp cooking oil
4 cloves garlic, crushed
1 tsp ginger, cut in strips
1/2 cup onion, chopped
1 kg stewing chicken, cut into serving p, cs
1 tbsp patis, * see note
10 cup rice water, ** see note
1 small green papaya, sliced 1/3 thick
1 cup pepper leaves
1 tsp salt
Directions
* fish sauce ** liquid used to wash rice - or vegetable stock.
1. Fry the garlic in hot cooking oil until brown. Add ginger and
chopped onions. Cook until soft. 2. Drop in chicken. Season with
patis (fish sauce). Cover and simmer for 5min. 3. Add the rice water,
simmer until chicken is tender. 4. Add sliced papaya and cook until
papaya is tender. 5. Just before removing from the fire, season with
salt and vetsin. Add pepper leaves.
Serve hot, with steamed rice.
NOTES : This is traditional Philippino chicken soup is a meal in
itself. My wife makes it all the time... wonderful for those cool
winter nights.
Posted to MC-Recipe Digest V1 #
Recipe by: Joe Sweeney
From: Sweeney
Date: Tue, 10 Dec 1996 23:07:02 +0800 (HKT)
Servings: 8 servings
Chicken Tinola Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, certainly as far back as the ancient Egyptians, and maybe further still. However, sadly, these early cook books were just simple hieroglyphic recipes for preparing meals.
During the time of the Roman Empire a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the ancient chefs used many spices and herbs, including some that we all recognise for example bay, mint and asafoetida. Over the following few hundred years, the powerful families of the West competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down the recipes of their peers. By the arrival of the 20th century, recipe books are in high demand, mostly due to better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken Tinola recipe.
