Traditional Cooking: How To Cook Chicken Tenola

It's a cloudy afternoon, yet I was in the mood of sipping a hot tenola soup that I often do during sunny days. I realized, why am I not share this authentic delicacy to you?

So save this recipe for you to try this.

Ingredients :

1 whole chicken, cut into serving pieces
1 small green papaya, sliced (alternate: sayote/chayote)
1 tbsp cooking oil
1 medium onion, sliced
3 cloves garlic, peeled and minced
1 small fresh ginger, peeled, sliced into strips
2 tbps fish sauce
5 cups of water
1 bunch fresh chilli peper leaves
salt and pepper to taste

Now you are ready, let's get cooking!

-Put a casserole in a stove and bring it up to medium heat before pouring your cooking oil. Drop the garlic onions, and ginger and sauté slowly for about 2 minutes or until you can smell its aroma.

-You can now drop those pieces of chicken and stir it until it becomes white in color.

-Pour the water and bring it to a boil until it simmer

-When the chicken is tender, you can now add your green papaya or sayote (chayote) and cook until tender.

-chilli pepper leaves is added at the last stage to ensure leaves doesn’t loose its nutrients. Give this a minute then it is done.

Malunggay is also good and healthy alternative because it is packed with vitamins and minerals which are good for nursing moms and kids as well.

And you are ready to serve your fresh Tenola at your table.

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