 |
| Kusina ni Manang |
 |
| Ingredients: 4-8 chicken pieces cut into serving portions 1 tbsp cooking oil 3 cloves of garlic, crushed 1 thumb-size ginger, minced 1 can sweet corn (don't drain) 2-3 cups green leaves (spinach/beet greens/ampalaya leaves, etc., whatever suits you) 2 cups chicken broth or water salt and pepper to taste 1/2 cup mozarella cheese (for poached chicken with mozarella cheese) Instructions: 1. Heat oil on moderate high (6/10). Sautee garlic, then ginger. Add the chicken pieces, brown the sides, then turn the heat to med-low (4/10), cover and let sweat for 10 minutes). After 10 minutes, remove cover, and you will see the chicken juice. This process is called sweating (according to Cook's illustrated, although I learned that previously nameless technique long ago from my Nanay). Turn heat to moderate high (8/10) to evaporate the liquid, while constantly stirring the chicken pieces around. Let the chicken render fat especially if skinned. Remove excess fat and leave about 1 tbsp. 2. At this point in time, IF YOU WANT TO SERVE A DIFFERENT CHICKEN DISH FOR YOUR HUSBAND (if he does not care for soupy dishes like this), separate several pieces for him and set aside inside a microwavable dish with cover. Add broth/water and the corn with it's juices, and let boil, then turn heat to mod-high (6/10). Simmer for additional 10 minutes or until chicken is tender. Then remove cover and add the greens, turn off the heat and let the leaves wilt or fully cook before serving (it depends on you. I found out that I like the taste of spinach better when it is fully cooked than merely blanched, though I love the raw crunchy spinach). 4. Meanwhile,while coooking the corn and chicken, sprinkle a generous amount of mozarella cheese on top of chicken pieces, cover and place in the microwave oven, then just before adding the greens to tinola, set microwave to 2 minutes and let mozarella cheese melt. 5. Serve both with rice. [My husband enjoys rice ONLY when it is freshly cooked and plain, and seasoned with half n half cream plus sugar and nutmeg to his taste (like a dessert). I reserved some fresh and raw spinach with salad dressing for him to eat with his chicken.] |
| From the kitchen of: Nanay/Manang |
| (click to enlarge photos) |
| Tip: You can use cream-style corn instead of sweet corn kernels. Variations of this dish include using sotanghon (vermicelli) instead of corn. Of course, the original tinola uses sayote/chili leaves or green papaya/malunggay leaves combination. When I was still in PI, I originally used corn/ampalaya leaves combination, using the young leaves of ampalaya and cooked until just wilted. |
| Tinolang Manok (Revised) |
 |
 |
 |
 |
 |
 |
