Tinolang Manok or Nilagang Manok

Filipino Tinolang Manok

Tinolang Manok and some called them Nilagang Manok is another filipino food dish that I usually cook here in Canada. Tinolang manok recipe is also one of the filipino recipe that is easy to cook. But as a first time immigrant in Canada, buying filipino ingredients like papaya, sayote, chili leaves or malunggay is hard to find specially if you are staying in the rural areas where Asian store is hard to find.

But as you got familiar with the place you live in and knowing the nearby cities, acquiring this hard to find ingredients is not that difficult anymore, as I have taught before. Here, in Orangeville, Ontario, the nearest Asian store is located in Brampton, an hour drive with an average speed of 80km/hr, we have travel that far just to buy filipino food ingredients. Sometimes looking for substitute for the ingredient is another best option in cooking Filipino dish like instead of chili leaves I’ve substitute them with spinach for they are abundant here.

Cooking your favorite dish from a different country is challenging but enjoyable, especially when you are with your love ones. Enjoy and Happy Cooking!

 

Ingredients :

  • 1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
  • 1 thumb-sized fresh ginger root, cut into strips
  • 2 cloves garlic, crushed
  • 1 onion, chopped
  • 2 tbsp. patis (fish sauce)
  • salt, to taste
  • 4 to 5 cups water (or rice water – 2nd washing)
  • 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
  • 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
  • vegetable oil
(Kitchen Conversion)

Cooking Procedures :

  1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
  2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
  3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
  4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Check other Chicken Recipe:

My Recipe Rating is 4.9 out of 5 stars: with 36 comment review(s)

Check Out More

Lutong Pinoy Recipes


Have You Tried These Other Panlasang Pinoy ?

Roast Beef Filipino Style

Roast beef in Filipino style because its garlicky and has a salty flavor. This Roast beef recipe is simple and easy to cook which is to roast the beef meat in an oven. I’ve included a roasting guide which I recommend to follow in order to achieve that perfect roast beef. And always remember to covered with foil the roasted beef meat out of the over and let it rest for about 15-20 minutes before [...]

Ingredients : 1 head repolyo (cabbage) 2 tbsp. oil 1/2 lb. pork, sliced 3 cloves garlic, minced 1 onion, sliced 2 tomatoes, chopped 1/4 cup shrimps, shelled and deveined (optional) 1 cup vegetable broth (or water) salt and pepper, to taste Cooking Procedures : Wash cabbage well. Drain and sliced. Set aside. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink. A[...]

Ingredients : 1 tbsp. oil 1 clove garlic, minced 1 onion, thinly sliced 3 cups chicken stock or water patis (fish sauce), salt and pepper, to taste 1 oz. misua (fine threadlike egg noodles) 4 eggs green onions, for garnish Cooking Procedures : In a medium saucepan, heat oil over medium heat. Sauté garlic and onion. Add chicken stock or water and bring to a boil. Stir in misua noodles and then lower t[...]

Ingredients : 1 pork pata (pork leg), wash well 1 cup soda pop (Sprite or 7-up) water, for boiling coarse sea salt 1 tsp. peppercorns 5 cloves garlic, crushed 2 bay leaves 1 tbsp. soy sauce 2 tsp. baking soda oil, for frying Cooking Procedures : Clean pork pata. Slit skin (3-5 slits on each side) without cutting the bone. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.[...]

Beef with Cauliflower and Mushroom Stir-fry

Beef with mushroom and cauliflower stir-fry is one of my favorite Chinese food recipes that I usually cooked for my family. But, I would like to share something about the meat here in Canada.  I’ve noticed that all meat here in Canada particularly the beef is very tender.  I’ve learned that there are many ways of aging meats shortly after an animal is slaughtered.  The most common is Cr[...]

36 Responses to “Tinolang Manok or Nilagang Manok”

Read below or add a comment...

  1. Manny Datiles says:

    Tastes so good and so healthful!
    This is what we should be teaching our future generations to cook to keep them healthy!
    Manny

Leave A Comment...

*