Chicken Tinola with Halaan
Ingredients:
oil
2-3 cloves of garlic
1 medium onion
ginger
2-3 pcs chicken, thigh
2 tbsp patis
pepper
1/4 kg halaan (clams)
1 pc sayote (or papaya)
1 pc siling haba
malunggay leaves
tanglad
Procedure:
In a pan, put oil, saute garlic, onion, ginger and tanglad.
Add chicken. Season with patis and pepper.
Add water and let simmer. Add halaan and let boil.
Add papaya or sayote and siling haba.
Boil for 5 minutes then turn off heat. Discard tanglad.
Add malunggay leaves.
Serve hot over steamed rice.
P.S I used to add chicken cubes to my dishes to make them tastier. But since I try to avoid them now (to lessen preservatives), the clams in this dish made tinola more savory, add to mention healthier.
Bon appetit!
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