Bicol Chicken Tinola
by Reggie Aspiras (Chef Dan Gonzales)
1 kg native chicken (cut into parts or choice cuts of breast, thigh or wing)
2 ½ c young papaya or sayote
½ c dahon ng sili
5 c water
2 tbsp ginger (roughly chopped)
½ head garlic (minced)
1 medium onion (diced)
3 tbsp oil
2 tbsp patis
Pinch of salt and pepper
2 lemongrass stalks
In a casserole, heat oil and sauté garlic, onion and ginger.
Add the chicken and water.
Bring to a boil and lower fire, let simmer until chicken is cooked.
Pour in patis, salt and pepper to taste.
Add in papaya or sayote, and sweet corn. Allow cooking.
When ready to serve, put in dahon ng sili and finger chili.