Tinolang manok is on the top 10 list of Marketman comfort foods. Simple, soothing and delicious. Everyone has their version and ours is really easy. First saute some large slices of ginger and large slices of onion in some vegetable oil. Add chicken pieces (native has more flavor, supermarket has more meat…) and brown slightly, taking care not to burn the ginger and onions. Then add a little patis (fish sauce), enough water or rice washings to cover the chicken and simmer until the chicken is just cooked. Some folks add a knorr chicken cube to increase the flavor of the broth…I can go either way on this shortcut. Then add some peeled and sliced green papaya and chilli (sili) leaves until just cooked.
Serve hot and with lots of steamed rice. We must have kalamansi (calamondin) and patis (fish sauce) on the side for this dish. The chicken flavor is enhanced by the sweetish papaya and the dark green chilli leaves. Some say the papain in the papaya tenderizes the chicken but I don’t leave the papaya in for that long so I’m not sure that helps in my version. At any rate, this is one of our family’s all time favorites. We have it at least twice a month! Others like garlic in their versions, some add black or white pepper as well.