Taking the time to cook tinola properly will result in a dish you would want to eat with the same fervor and regularity as sinigang or nilagaIngredients:1 whole cut-up chicken (add several more pieces of drumsticks, thighs)1 small-size green papaya, sliced into 2-inch cubes1 medium-size yellow onion, chopped2 cloves garlic, chopped2-inches ginger, chopped4-5 cups of water (just enough to cover the chicken pieces)patis (fish sauce)salt2-3 tablespoons extra-virgin olive oil1/2 cup leaves of malunggay leavesMethod:1. Wash the chicken pieces over running water, drain in a colander, and set aside.2. Heat up a deep saucepan, pour in the olive oil and when warm add the onions. Saute for about three minutes until soft and glistening. Blend in the garlic, move around for about 10 seconds or just until you get a good whiff of that garlicky goodness. Toss in the ginger and continue to quick stir, about two minutes more.3. Slowly drop in the chicken pieces and move around to allow a good coating and blending in with the aromatics. Have a sit, this is the patience part, where you should do a proper braise. Every now and then, stand up and turn the chicken pieces; you should start to see the natural oils oozing out of the chicken. This is good as this is where you will get a strong flavor for your soup.4. Add two tablespoons of patis to the chicken and mix about. Total sautéing time for the chicken pieces, about 10 to 15 minutes.5. When you see that the chicken has rendered its fat and flavors, pour in the water and de-glaze the pan. Let the soup come to a boil, remove some of the scum that rises, and then add the papaya pieces.6. Cover and let it cook further until the chicken and papaya are tender, about 20 minutes.7. Taste the tinola soup and add more patis and some salt, to taste. Add the malunggay leaves. Serve hot with steamed rice and patis on the side.
