Watching another Neflix hit, ‘What the Health!’ and trying to create more soupy Filipino dish, hubby requested for ‘ Tinolang Manok with Green Papaya’ so I made it today. Taking advantage of the freshly picked pepper leaves in our pocket garden and enjoying the fleeting moments of summer of 2017. Let me show my humble pot of full grown pepper no fruit yet but brimming with mature and huge leaves. I also intended to present all the ingredients but feel free to substitute Better than Bouillon instead of fish sauce if you have an issue with sodium or salt for most hypertensive people.
few pieces of cut chicken bony parts (washed/lightly seasoned with salt/drained)
4 inch fresh ginger (pounded/sliced into matchbox)
3 cloves garlic (crushed/minced)
1/2 green chili (seeded/finely chopped)
5 cups filtered water
1 Tbsp. olive oil
1 Tbsp. Better Than Bouillon Vegetable Mix
4 inch carrot (peeled/sliced into matchbox) for color
2 pieces shallots (sliced)
A bunch of freshly picked pepper leaves from the garden
1. Pour oil in a sautee pan, wait till the oil sizzles before adding the ginger, let it brown but don’t burn, add the minced garlic and shallots and the chili pepper till fragrant and the onion is translucent, add the carrots.
2. Add the chicken parts and brown the chicken on both sides total of 2 minutes on each side. Add a tablespoon of Better Than Bouillon Vegetable Mix, stir well then add 5 cups of filtered water. Simmer on low heat for 10 minutes and check the chicken for doneness.
3. Add the cracked peppercorn and add the cubed green papaya, put on low simmer for 5 minutes until papaya is half-cooked, open the cover and add the fresh pepper leaves when ready to serve.
Another appetizing dish that will warm your body and your soul.
As always, Masarap! Just glad to be able to blog again after hubby had an open heart surgery on the 5th of July. Thanking everybody for all the prayers, support and help inside and outside of Mt. Sinai Heart! God is Forgiving, Awesome and Merciful!