Irish Pinoy Website

Tinolang Manok (Chicken Ginger Stew)

Ingredients:

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Instructions:

1. Estimated cooking time: 45 minutes
2. In a stock pot, heat oil and sauté garlic, onion and ginger.
3. Add water and the chicken.
4. Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
5. Season with patis
6. Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
7. Add sili leaves then turn off the heat.
8. Serve steaming hot on a bowl with plain rice on the side.

Ingredients:

• 1 whole chicken, deboned with shape kept
• 2 tablespoons calamansi juice
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sugar

Stuffing

• 1/2 kilo ground pork
• 1/2 cup bacon, diced
• 1 cup ham, diced
• 1 can Vienna sausage, drained and sliced
• 1/4 cup sweet green peas
• 1/4 cup carrots, minced
• 1/4 cup breadcrumbs
• 1/4 cup pickle relish
• 1/4 cup raisins
• 1/2 cup cheddar cheese, grated
• 5 whole eggs, beaten
• 1/2 cup butter
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste

Cooking Instructions:

Estimated cooking time: 2 hours

1. Marinate chicken in calamansi juice, soy sauce and sugar.
2. In a bowl, mix all stuffing ingredients well.
3. Stuff the chicken in all parts.
4. Sew the cavity opening and truss the chicken.
5. Wrap chicken in aluminium foil.
6. Heat oven at 180 degrees Celsius and bake breast-up for an hour or until chicken is cooked.
7. Open the foil an rub chicken with butter and put back in oven until golden brown.

Ingredients:

• 1 kilo chicken, cut into pieces
• 6 tablespoons of soy sauce
• 4 tbsp of vinegar
• 2 tbsp of salt
• 1 tbsp pepper
• 2 tbsp of sugar
• 2 tbsp of cooking oil
• 6 tbsp of teriyaki sauce
• 1-2 tbsp of sesame seeds

Cooking Instructions:

Estimated cooking time: 30 minutes excluding preparation

1. In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar
2. Marinate for at least 30 minutes
3. In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens
4. Add cooking oil and teriyaki sauce
5. Let simmer for another 5 minutes
6. Garnish with sesame seeds
7. Serve hot with steamed rice

Ingredients:

• 2 kilo dressed chicken (broiler)
• 2 cups of lemon grass (tanlad)
• 3 tablespoons of cooking oil
• 2 tablespoons of salt

Instructions:

Estimated cooking time: 1 1/2 to 2 hours

1. Make sure the chicken is clean with no remaining small feathers and no insides.
2. Wash thoroughly and pat dry with a paper towel
3. Rub the whole chicken with cooking oil as well as the inside cavity.
4. Next apply salt all over, again, including the insides.
5. Fill the cavity with lemon grass
6. Pre-heat oven to 200 degrees Celsius
7. Place the chicken on an oven rotisserie.
8. If you don’t have a rotisserie put the chicken on an elevated rack on a baking pan – breast side up (so the bottom of the chicken does not touch the baking pan).
9. Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
10. Serve with mashed potatoes, rice or corn on the side.
11. Roasted Chicken Cooking Note: If baking at 160 degrees Celsius, bake for 1 1/2 to 2 hours in the oven.