Sunday, 31 March 2013

Slow-cooked Tinolang Manok (Chicken Ginger Soup)







I only realized yesterday, that it was Black Saturday and that this week is the Holy week for the Christian World yet we've been posting meat dish recipes.  It was so insensible of us.  We apologize to those who felt offended by our actions.

During Holy Week, the Christians all over the world commemorates the suffering of Jesus Christ when He died in the cross to save the Christians from their sins. And as a symbol of respect,  religious pious will abstain from various worldly pleasure like eating meat, AND other stuff you know.  Some observe fasting as their way of penitence, and others go to the extreme to show their devotion and faith to Christ.


Since today is Easter Sunday, well, it won't hurt if we post 2 recipes of fowl dishes (chicken again), will it?  It is, nonetheless, the day when Christians celebrate for Christ have risen once more.  

Anyways (sic), we have also decided that from this day on, we will cut down on our sodium and fat intake for health reasons.  I have already avoided using too much oil in our dishes for the same reason.  But of course, cutting down in the use of salt and other condiments in our cooking will leave us with bland and tasteless dish that's why we have scoured some supermarkets here in Qatar for low-sodium salt and low-sodium soy sauce.  We were able to find a low-sodium salt but for the soy sauce, there was none.  When we were in Singapore, we've been using low-sodium Kikkoman soy sauce, I was hoping that I can find the same here since Qatar is selling the same brand.  I'm crossing my finger we will find one soon.

In cooking a healthier dish, it doesn't necessarily mean making it tasteless.  That is the reason why I opted to slow-cook the chicken in order to get the full flavor of the meat.  The result is a fall-off-the-bone-tender chicken meat with a broth  that is a lot thicker as compared to the regularly cooked tinola and a lot tastier.

The taste of this dish is so satisfying and relaxing.  This would be great not only for those on special diet but also for those with tummy problem or for those recuperating.

     SLOW-COOKED TINOLANG MANOK 
          (CHICKEN GINGER SOUP)

Ingredients :

Chicken, thigh part - 6 to 8 pcs
Onions, diced - 1 medium
Ginger, crushed and diced - 1 1/2 thumb size
Garlic, crushed - 5 cloves
Low Sodium Salt (70% less) - 1 1/2 tsp or to taste

Black peppercorns
Black pepper powder
Green Papaya,
Water enough to cook the chicken for 2 hours

Cooking Procedure :

1.  Place all the ingredients in a pot, except for the green papaya.
2.  Bring to a boil under low fire. Let the chicken cook under low fire for at least 2 hours.  Check the water level at every 30 minutes.  Add water as needed.
3.  After 2 hours, add the green papaya and continue to simmer until the papaya becomes soft.

Makes 3 to 4 servings. Here’s the estimated Nutritional values per per serving based on the ingredients used.

Calories :  340 kcal
Total Fat:   20.09 g.
Cholesterol :  114 mg.
Saturated fat :  5.63 g.
Protein :  31.93 g
Trans fat  :  0 g.
Sodium : 410.67 mg.
Dietary fiber :  1.13 g.
Carbohydrate : 6.04 g.
Sugar  : 3.63 g.
© myFresha-licious (31March2013)

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