Experiment 11: Chicken Stew

Prelab:
I had no idea as to how to properly cut the chicken. Luckily, grand mere R's household helper was on an errand and I saw her in the kitchen. Today, I learned some pointers on cutting chicken.

Well, I wanted to try cooking adobo, but my sick ma mere wanted some soup for lunch. So, I thought I should try doing tinola. However, I am limited to whatever's inside the fridge and I didn't have the normal ingredients (papaya, sayote, or malunggay leaves). Proceeding to cook as though it were still the basic tinola I've known, I have drastically twisted the recipe.

Date Performed: Dec. 2, 2009

Ingredients:
1 whole chicken breast
6 small cloves of garlic, chopped
1 slice of ginger (amounts as much as the garlic)
1 small red onion, chopped
4 tbsps fish sauce (a.k.a. patis)
2 tsps sesame oil
4 cups of water
1 small potato, diced
2 small pieces of kamias
1 small bundle of jute (a.k.a. saluyot) leaves
1 small bundle of chinese cabbage (a.k.a. pechay) leaves

Preparation:
Sautee garlic, and then sautee some ginger and onion. Add the chicken pieces, cover, and then wait for these to turn light brown (approx. 5 minutes). Add 2 tbsps of fish sauce and let it simmer for about 5 minutes. Pour 4 cups of water, add potato, cover, and then bring to a boil. When it boils, reduce the flame to low heat. Add 2 tbsps of fish sauce (if the taste is too bland). Then add the leaves and some kamias. When it simmers, add 2 tsps of sesame oil and let it simmer for 2-3 minutes. Serve hot.

Post-lab:
Mon pere says that the I cooked it perfectly. It was tasty.
Grand mere R told me that tinolang manok is traditionally cooked without garlic, is usually cooked with only onion and ginger, and for others still, sauteed with ginger only.