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 size 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 tbsp. Canola oil
  • Patis to taste
  • 1 liter water

Cooking Instructions:

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

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