Chicken Ginger Stew or Tinolang Manok best describes every Pinoy Mom’s cooking – warm and full of love! A must during the rainy season, it would seem that this has been embedded in our DNAs as our bodies automatically crave for this bowlful of heaven. Gat Jose Rizal and our modern day gladiator Manny Pacquiao will attest how good this dish is.
Every Pinoy knows how to do it, and no matter how advanced things may get or how ground-breaking the food industry becomes, this dish will always be part of our culture/identity and our lives. Simple yet delicious.
So let me share with you one of the versions I have learned from La Union which uses Bagoong Isda (fish paste sauce) instead of fish sauce. Done correctly, the fish paste sauce will give the broth a deeper profile and the umami from the fermentation will surely give it a funky character. Also, I wanted to incorporate one practice that I believe is slowly drifting to oblivion as far as Filipino cooking is concerned – the use of “hugas bigas”. My dad taught me this “technique”, saying that it is a must if you want your broth to have more body. Now I use “hugas bigas” to virtually everything – even my coffee and tea.
You can never have “too many” of the ingredients in this dish. Like seriously, the measurement of the recipe is irrelevant (except of course for the seasoning) as you can adjust it according to your liking (so I won’t be using the weight measurement).
- 1 kg Chicken
- 1/3 cup Ginger (half sliced, half grated)
- 1/3 cup Onions (sliced)
- 4 cloves Garlic (crushed)
- 1 cup Chilli tops
- 2 tbsp Cooking oil
- ½ cup Malunggay/Moringa
- ½ kg Papaya (I always use nearly ripe or manibalang for I like the color and sweetness it brings to the dish)
- ½ cup Fish paste sauce (Bagoong isda or balayan)
- 1 litre Hugas Bigas (rice wash/ing)
- Heat dutch oven or stock pot then add oil. Sear chicken meat (basically, “brown” the pieces of meat to lock in flavour) *You can remove the chicken meat or just set them aside so you can sauté your aromatics.
- Toss in sliced ginger, sauté for a minute then sweat your onions, brown your garlic and pour fish paste sauce. Let it reduce for atleast a minute to cook-off the “fishy” taste.
- Mix the aromatics and meat well then pour rice washing. Add ¼ of papaya and grated ginger
- Simmer for atleast 30 minutes – regularly skimming off the scum. By this time, the first batch of papaya should already be overcooked so it would be easy for you to smash them to add texture to your broth.
- Add the rest of papaya 10 minutes before turning off the burner.
- Add Malunggay 3 minutes before turning off the burner. Adjust seasoning.
- Finally, turn off burner, add chilli tops and cover. Open lid only when you are ready to serve.
Aside from sharing my recipes, I am actually trying to make these videos, photos and blog entries using amateur-DIY equipment and free apps. I sure hope that there will be improvement on the quality as I post more entries.
Camera used: Sony Experia Z
Trimmed using built-in app
Made video using VivaVideo