Tinola van de kip en leversaus
Druk Deze Post
Tinolang manok of de kippensoep met groene papaja en Spaanse peperbladeren was een reusachtige favoriet met mijn familie toen mijn broer en ik groeide. Mijn vader onderwees me hoe te om een speciale onderdompelende saus te maken om de tinolaervaring tevredenstellend te maken - een mengsel van fijngestampte kippenlever met patis (vissensaus). Ik onderwees mijn eigen jonge geitjes om te eten tinola met chayote eerder dan groene papaja, en ik had nooit de kans om hen aan groene papaja en de fijngestampte lever te introduceren en patis onderdompelende saus tot een paar nachten geleden.
De generatie van vandaag kent groene papaja als ingrediënt voor blekenzeep. Als de gezondheid eerder dan ijdelheid uw prioriteit is, zou u geinteresseerd kunnen zijn om van velen op de hoogte te zijn gezondheids voordelen voortgekomen uit het eten van groene papaja. Het is een belangrijk deel van Zuidoostaziatische cuisines en er zijn zelfs Thais en Vietnamees restaurants genoemd Groene Papaja. Het interesseren? Ga met het recept voor kip verder tinola.
Dit recept is goed voor 4 tot 6 personen.
Ingrediënten voor kippentinola
1 gehele kip (met inbegrip van spiermaag en lever), ongeveer 11/2 kilo's in gewicht
2 groene papaja's
een bos van Spaanse peperbladeren
de helft van hoofd van knoflook
1 witte ui
een duim-gerangschikt stuk van gember
patis (vissensaus), aan smaak
2 tbsps. van plantaardige tafelolie
Snijd de kip in 12 tot 16 stukken.
De verbrijzeling, schil en hakt het knoflook fijn. De schil en snijdt fijn de ui en de gember.
Verwarm de tafelolie in een pot. Saute het knoflook en de gember tot zij aan bruin beginnen. Voeg de ui toe en kook voor een paar notulen of tot de ui zacht begint te draaien. Voeg de kippenstukken, exclusief de lever toe, en kook in de hete olie tot zij kleur veranderen. Giet in genoeg water aan dekking. Seizoen met patis. Breng aan koken, lager de hitte, dekking en sudderen ongeveer 20 minuten.
Ondertussen, bereid de groene papaja en Spaanse peperbladeren voor.
Snijd in de lengte de groene papaja's in half en graaf de zaden met een lepel uit. Snijd de huid af, verwerp en snijd het bleke groene vlees in wiggen.
Pluk de Spaanse peperbladeren en verwerp de stelen.
When the chicken has simmered for about 20 minutes, add the green papaya, bring to boil once more, then lower the heat, cover and simmer for 10 minutes. Add the chicken liver and continue cooking for another 10 minutes until both the papaya and the chicken liver are done. Do not overcook the papaya. Pierce with a fork after 15 minutes of simmering and, if the fork goes through, it’s done. Season with more patis if necessary.
Turn off the heat. Drop the chili leaves, cover and leave for about 10 minutes. Don’t boil the chili leaves because they will turn bitter.
While waiting for the chili leaves to wilt, make the sauce.
Scoop out the liver from the pot, place in a saucer with a few tablespoonfuls of patis.
Mash the liver with the back of a fork and mix into the patis. Serve on the side as a dipping sauce for the chicken tinola.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
20 Responses to “Chicken tinola and liver sauce”
Leave a Reply
Readers
Recent Comments
- on 'Capsicum halves stuffed with chicken, cheese and vegetables'
- on 'The recipes and photos of Pinoy Cook'
- on 'Siopao (steamed dumplings)'
- on 'Capsicum halves stuffed with chicken, cheese and vegetables'
- on 'Poached egg in dashi — with ground sichuan peppercorns!'
- on 'Lasang Pinoy 16: Chocolate Polvoron'
- on 'Lasang Pinoy 16: Chocolate Polvoron'
- on 'Sour cream and garlic dipping sauce'
- on 'Pianono from Shoppersville'
- on 'When tofu met pesto'
I’ve had problems with my tinola coming out dark and brown.
Any suggestions? I like my tinola to be light and clear, but with the addition of the pepper leaves, it usually goes brown-ish.
Thanks for the post and we’ll be cooking tinola pretty soon, as soon as I can find pepper leaves. Will try that mashed liver-patis dipping sauce too. We’ll credit you for sure.
http://eatingclubvancouver.blogspot.com
yummy!
I think my favorite part in tinola is the liver, and I usually eat my tinola with liver and patis. I never thought of combining the two as a condiment though!
I’ll have to try this out next
Hi Miss Connie!
Thank you in advance. 
The traditional dipping sauce that we use for tinola is calamansi and patis. Do you think using liver spread like Reno in lieu of fresh chicken liver will work as well? We use chicken fillets for our soup dishes. I make a separate broth using your homemade broth recipe.
hmmm..this dish looks heavenly… one of my favorites when i was growing up. uh-oh…i’m feeling nostalgic now!!! i could not find papaya nor chayote, not even the chili leaves here where i live right now… i could actually smell the tinola now… i could almost savor it… ay naku! i’m beggining to salivate na! always happens whenever i check your site ms connie!
Wow, this style of sawsawan is something new to me. I just had a great tinola in a Filipino restaurant today and I sawsaw the chicken in bagoong. I might have just have to try this when I cook the tinola. Thanks ha.
What does Tinola taste like dipping it in liver patis sauce? It’s the first I’ve heard of this. I usually just have patis with sili as a dipping sauce, but this is quite interesting. I might try it someday.
Jaecel, re “Do you think using liver spread like Reno in lieu of fresh chicken liver will work as well?”
No, canned liver spread is already seasoned. Add that to patis and it’ll be super salty.
Lory, “What does Tinola taste like dipping it in liver patis sauce?”
You have to try it to find out.
Thanks for this recipe. It is something I would definitely try.
love,love,love the liver and patis sauce. I learned this from a cooking class I attended years ago in Manila. I saute the liver in oil w/ lots of crushed garlic and add patis and kalamansi. yummo! Too bad dahon ng sili is not very common here in sydney so I just substitute spinach leaves but its not the same
For me, it’s not tinola if it’s not dahon ng sili. The fragrance and the flavour those pepper leaves exude is way different than spinach leaves.
I’m always so excited when I see pepper leaves because that means tinola!
Cheers,
js
http://eatingclubvancouver.blogspot.com
Kaya nga ako nag-tanim ng sili just for the dahon, but I put it in monggo, never thought of putting it in tinola. Ummm, kailan kaya lalaki yung plants ko para maka-pitas na ng dahon. Or maybe I’ll just buy the frozen ones sold in oriental stores here. Yummy I have chicken drummettes in the fridge, mag-titinola ako today, yehey….
i am not a fan of live but i guess this dish is worth a try.
I will definitely try that liver patis combo someday. Not just yet. Di pa tinitinda ang mga sayote sa bundok namin ngayon, lalo namang walang papaya. May tumubong sili sa mga seeds na isinabog ko, pero isang dangkal pa lang ang taas niya. At kasalukuyang naninirahan sa loob ng bahay namin dahil papalamig na sa dako namin. In the meantime, maglalaway muna ako sa pagtingin sa mga niluluto mo Ms. Connie.
Myra, sa monggo talaga?
That’s a first.
Di pa ako nakakatikim nun a.
Tinola +sili +liver sauce + mountain of rice = bliss!!!
tinola is my fave confort food but i haven’t tried this liver+patis sawsawan. I usually have patis and sili on the side. I should try this.
nice tip on the liver. ang sarap i just can take a look at the pics at kanin ok na. thanks again.
Liver and patis? Hot damn. I love it. Never tried but am loving it already. Thanks for that great tip!
hi! i got it from my mother-in-law, i mean adding liver to tinola kaya i always add chicken liver to my tinola, pwede din pala dipping sauce! will definitely try it out the next time i cook tinola!
Just what I needed! Thank you very much for this post. The only dishes that I cook are anything fried, sinigang and nilaga. My children love tinola and I promised to myself to learn how to cook it. Now, I’ll know how.