Tinola (at Binakol) Manok

Ingredients
• Chicken, whole cut into pieces
• (3 cups young coconut water)
• (1 1/2 cups young coconut meat)
• 2-3 tablespoons cooking oil
• 1 thumb / 2 tablespoons fresh ginger, peel, cut into thin slices
& sliverGarlic 4-5 cloves, minced finely
• 1 medium yellow or red onion, diced, chopped finely
• (4 stalks lemon grass, cut 1 inch length and pounded)
• 2 tablespoons of patis (fish sauce)
• 1/2 teaspoon ground black pepper
• 1 tomato, medium, wedged into 5 pieces
• Water / chicken broth, total 2.5 L (10 cups)
• Chayote/green papaya 1 medium, cut into bite sized pieces
(peeled and seeded) OR 2-3 medium Potatoes, cut into bite-sized
pieces
• Fresh spinach / chili leaf 1 bunch (100g)

Method
1. Heat pot and add cooking oil.
2. Saute garlic, then add onion, ginger, (lemon grass) until onions are translucent, for about 3-5 minutes.
3. Add chicken Stir and cook until the color turns light brown (about 3-5minutes)
4. Add ground black pepper and fish sauce. Stir.
5. Add the chicken broth, (young coconut meat, young coconut water). Bring to a boil, then simmer for 45-
60 minutes.
a. After the chicken is cooked, you can remove the chicken breast and cool. Carefully cut meat into 1inch
cubes.
6. Add the potatoes with about 20minutes left.
7. Add the spinach/chili leaves and turn off heat.
8. Serve with steamed rice. Additional seasoning with toyo/patis + calamansi.