Tinolang Manok with Itag Recipe


  • 1 whole native/culled chicken cut into serving pieces
  • 150g itag
  • 1 whole medium size green papaya, quartered
  • 2 thumb-sized ginger, sliced
  • 2 pcs red onion, quartered
  • 5 cloves minced garlic
  • 1 1/2 cups malunggay leaves
  • 3 pcs finger chili
  • 1 tsp whole pepper corn
  • 2 tbsps canola oil
  • Patis to taste
  • 1 liter water

Cooking Instructions:

  1. In a pot, sauté itag, ginger, garlic, and onion in oil. Add the chicken and season with peppercorn and patis. Then cover.
  2. Add water and let it boil until cooked.
  3. Add green papaya, finger chili and simmer, lastly add the malunggay leaves and turn off the heat. Serve.


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