Ingredients
| 2 – 150 grams | Argentina Corned Chicken Regular |
| 1 tablespoon | cooking oil |
| 1 small | onion, peeled and chopped |
| thumbsize | ginger, peeled and slide |
| 3 cloves | garlic, peeled and chopped |
| 1 small | green papaya, peeled and sliced |
| 1 to 2 tablespoons | patis, or to taste |
| 1/2 cube | chicken bullion – optional |
| 3 cups | water |
| 1 small bundle | pechay tagalog |
| 1 small bundle | dahon ng sili Salt and pepper, to taste |
Procedure
Sauté Argentina Corned Chicken in oil with onion, ginger and garlic. Add green papaya, patis, boullion cube and water, stirring well.
Cover and simmer for about 5 minutes
When a papaya is tender, add pechay and dahon ng sili.
Cook for another minute then adjust taste with salt and pepper
Remove from heat and serve hot with steamed rice
Serves 5 to 6
Delightful tip: For tinola variations, you may use other kinds of veggies such as sayote or upo, malunggay or alugbati. Adding tanglad will also make the broth more aromatic
