Compiled Recipe – Tinola with Malunggay

Tinola with Malunggay

* 2 chicken leg quarters
* salt and pepper (to taste)
* 2 tbsp canola oil
* 1 tbsp white onions, chopped
* 1 tbsp garlic, chopped
* 2 tbsp ginger, julienned
* 1 ½ tbsp fish sauce
* 4 to 5 cups water
* ½ cube chicken bouillon
* ½ cup green papaya
* salt and pepper (to taste)
* 1 cup malunggay leaves (moringa)

1) Season chicken with salt and pepper.

2) Heat oil over medium heat then sauté onions, garlic and ginger. Add the chicken and do a light sear on all sides. Pour in the patis and allow to boil.

3) Add enough water to cover chicken and bring to a boil. Add the chicken bouillon cube and green papaya to stir.

4) Reduce the heat and allow to simmer for about 8 to 10 minutes. Adjust seasoning as necessary.

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