Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups water
- 2 cups chicken broth
- 1 cup green papaya, sliced
- 1 cup chili leaves
- 2 tablespoons fish sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté onion, garlic, and ginger until fragrant.
2. Add chicken and cook until browned on all sides.
3. Pour in water and chicken broth. Bring to a boil then simmer for 20 minutes.
4. Add green papaya and cook for another 10 minutes.
5. Add chili leaves and fish sauce. Season with salt and pepper to taste.
6. Simmer for another 5 minutes.
7. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Green papaya can be substituted with chayote or sayote.
- Chili leaves can be substituted with spinach or malunggay leaves.
Variations:
- Add more vegetables such as carrots, potatoes, or squash.
- Use pork or fish instead of chicken.
Tips and tricks:
- To make the broth more flavorful, use chicken bones and simmer for a longer time.
- Add more fish sauce or salt if needed.
- Remove the chicken skin to make the dish healthier.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice on the side.
Garnishes:
- Garnish with chopped green onions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or atchara.
Suggested side dishes:
- Steamed or fried rice
- Crispy fried fish
- Lumpia or spring rolls
Troubleshooting advice:
- If the broth is too salty, add more water or chicken broth.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
Food history:
- Ulam Tinola is a traditional Filipino dish that is commonly served for lunch or dinner.
Flavor profiles:
- Savory, slightly sour, and slightly spicy.
Serving suggestions:
- Serve hot with rice and a side of pickled vegetables or atchara.
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Region: Filipino