I had this yummy Tinolang Manok sa Gata today. It was simply delicious. Have you had this dish before? If this is new to you, let me describe it quickly. Tinolang Manok sa Gata is a rich and delicious chicken soup dish. It is a somewhat a crossover between tinolang manok and ginataang manok. It has the same ingredients as that of chicken tinola such as green papaya, malunggay leaves, and ginger, with the addition of coconut milk.
I think that ginataan dishes (or dishes that make use of coconut milk such as this) are best when spicy. For this reason, I added Thai chili peppers in this recipe to give it a little kick. If you have access to “siling labuyo” (bird’s eye chili), it will be a better option.
Tinolang Manok sa Gata is as healthy as tinolang manok with the addition of other health benefits from the coconut milk and chili peppers. It is a complete package when it comes to taste and health benefits. This dish is also very appetizing to the point that you can’t get enough of it. It should not be an issue as long as you monitor your rice intake. Because this dish is so good, you might forget about everything else while you are enjoying it.
How to Cook Tinolang Manok sa Gata
I started to cook this by doing the procedure for ginataang manok. My goal is to be able to be able to marry the chicken with the coconut milk to the point that it attains the richness and consistency that I wanted. This includes the addition of the green papaya and chili pepper towards the end.
At this point, I already have a rich and tasty ginataang manok. I then promoted it to the next level by making tinolang manok out of it. It can be done by simply adding water and chicken cube. I like to use chicken cube because it helps the dish taste delicious by providing more chicken flavor into it. The malunggay leaves and fish sauce were added last to complete the process. Yummy!
Try this Tinolang Manok sa Gata Recipe. Let me know what you think.
- 2 lbs. chicken, cut into serving pieces
- 1 cup malunggay
- 2 cups coconut milk
- 1 small unripe papaya, sliced into wedges
- 1 medium yellow onion, sliced
- 3 thumbs ginger, julienne
- 4 cloves garlic, crushed
- 3 pieces Thai or birds eye chili
- 1 Knorr chicken cube
- 2 cups water
- ½ teaspoon ground black pepper
- 2 tablespoons fish sauce (patis)
- 3 tablespoons cooking oil
- Heat oil in a cooking pot.
- Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft.
- Add the chicken. Stir fry until it turns light brown.
- Pour the coconut milk into the pot. Let boil.
- Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minutes or until the chicken gets tender.
- Add papaya. Cover and cook for 7 minutes.
- Pour water into the pot. Let it boil.
- Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes.
- Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes.
- Transfer to a serving bowl.
- Serve. Share and enjoy!