Saturday, December 6, 2008
• 1 Chicken, cut into serving pieces
• 2 cups green papaya, cut into serving pieces
• 1 inch cube ginger, pounded
• ½ tablespoon fat
• 2 cloves garlic, crushed
• Sili leaves
• 1 onion, sliced
Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done, add enough water to cook the chicken until tender. Add the papaya and cook until it is soft, but not mushy. Season with patis. Add sili leaves before removing from fire.
On a budget, moms now substitute sayote / chayote over papaya. But the papaya is the traditional element of our pinoy tinola.