Monday, 27 July 2015

Slow-cooked Tinolang Manok with Tanglad (lemon grass)











Filipinos are composed of many ethnic groups that are spread geographically among the 7,100 islands in the archipelago.  In this post I would not like to use the words "ethnic groups" or minorities as these words connotes discrimination which is not my intention.  Let me rephrase my introduction this way then.  Filipinos can be grouped or culturally classified geographically.  Depending on where a Filipino come from, born and raised, he/she  brings along with him/her, his/her own cultural identity that is often times different from other Filipinos, may it be in the way he/she speaks or dresses, his/her own points of views, his/her traditions, and even in his/her own food preferences and cooking styles.

What I am saying is that, we Filipinos have our differences which is a result of culture, ethnicity, geographical background, family background, economic status, individual education and experiences, to name a few factors. These differences affects what we believe in, what we do, what we eat, and how we do things.  For instance, though my siblings and I came from and were nurtured by the same parents, and grew up in the same household, still, each one of us do things differently, think differently, perceive things differently.  Our food preferences and ways of cooking do differ too.  We cook adobo or tinola or even rice differently. Why is that? Because each of us are individuals who are very different from one another. My brain, for one, is wired differently from my siblings' brains and so are theirs to mine.   I have my way of doing things and they have their own.  My way of cooking may not be acceptable to them, while I am open minded :D 

Speaking of cooking, personally, I am always curious and interested on how other people cook.  So when a friend of ours from Samar mentioned that tanglad (lemongrass) is usually used in their tinola,  I got excited and cooked tinolang manok incorporating lemongrass.

Tinola is considered a traditional Filipino ginger soup.  Though tinola traditionally is cooked using chicken as main ingredient with wedges of papaya or sayote as vegetables, different version calls for different main ingredients.  Some use duck, fish, clams, pork, and other meat. Other kinds of vegetables like upo (bottle gourd), dahon ng sili (chili leaves), etc are also used.  You can find our different versions of tinola by clicking Tinola. .

Anyway, here's another version of tinolang manok,  I added tanglad (lemongrass)   for a changeThanks to Julep Infante Cabagtong for the tip :-).  My tinola as usual is a healthier version compared to the regular tinolang manok as I removed the skin of the chicken. And as I often do to my chicken tinola, I slow-cooked it for 1 hour and 30 minutes not only to ensure that the chicken are cooked through but also to enhance the taste of the soup.  With the addition of the tanglad (lemongrass) this tinolang manok is full of flavor :-) This is a must try  

SLOW-COOKED TINOLANG MANOK w/ TANGLAD
(www.myfresha-licious.com)


Ingredients:

Chicken Thighs, skin removed -500g (around 5 pcs)
Sayote - 2 medium
Garlic, crushed and diced - 5 cloves
Ginger, crushed and diced - 1 thumbsize
Onions, diced - 1 medium
Tanglad (Lemongrass), crushed - 2 stalks
Black pepper, cracked - 1/2 tsp
Rice Water - 500ml
Patis (Fish Sauce) - 2tbsp
Salt to taste
Olive Oil - 2 tsp


Cooking Procedure:

1.  In a non-stick pot, pour oil and throw in the lemongrass, black pepper, garlic, onions, and ginger.  Stir until aromatic

2.  Throw in the chicken and stir-fry until they render their own fat  but do not allow the chicken to turn brown.  
3.  Pour the rice water on it, cover the pot, and bring to a boil under high fire. 
4. Reduce the fire to medium-low and  season with the patis and salt.  Let the chicken soup simmer for at least 1 1/2 hours.  Stir occasionally.  Add water as needed
5.  Add the sayote and let the mixture simmer until the veggies are cooked.  Adjust taste as needed


© myFresha-licious (27July2015)




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