Archive for the ‘Chicken Recipes’ Category

Tinolang Manok (Chicken Soup – Filipino Style)

 

A famous soup dish here in the Philippines, Tinolang Manok. This chicken soup when cooked with a generous thin slices of ginger is good for your health especially when one have coughs and colds, or even flu.

Ahhh.. this is one of my favorite, I always try to cooked this during rainy season, and i always make sure there are more than enough ginger slices in the mix, it taste better that way :).

Tinolang Manok

Ingredients:
1/2 kilo chicken (chopped to pieces)
1 small green papaya
1/2 or 1 cup chili leaves
2 cups malunggay leaves (optional – this is nutritious though)
ginger thinly sliced
1 medium onion sliced
1 chicken cube (to add more flavor – optional)
salt and pepper to taste
1 piece green chili cut into two (optional)

Procedure:
1. Boil chicken, papaya, onion and ginger in a pot with enough water till tender.
2. Add the chicken cubes, all the leafy ingredients and simmer till malunggay leaves are cooked.
3. Add the green chili, salt and pepper to taste, simmer to at least 1 or 2 minutes or till the chili becomes soft.
4. Serve hot with steamed rice.

Enjoy!

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If you are wondering what malunggay leaves looks like, here it is…

Adobong Sitaw (String Beans)


This is one of the easiest dish to cook here. Adobong sitaw has been a favorite of mine since I was a child.

Here’s a simple recipe of this Filipino dish.

One of my favorite vegetable dish that is so easy to cook!

Ingredients:
1 cup sitaw (stringbeans) cut into 1 inch size
3 cloves of garlic minced and chopped
1 medium onion sliced
3 tablespoons of soy sauce
3 tablespoons of vinegar
half a glass of water
200 g chicken fillet sliced or ground pork (meat is optional)
oil for frying
salt, pepper to taste
2 pcs dried bay leaf (laurel)
peppercorns

Procedure:
Add oil in a pan, and fry garlic, then onion till soft. Add in the meat (here i used chicken fillet) stir fry, then add the string beans, stir fry a little. Add the liquid ingredients and simmer. Add salt and pepper, depending on your taste. Cook until the vegetables are tender, add in the bay leaf and peppercorns a minute or two before turning off the fire.

Serve with rice.

 

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