Tinolang Manok (Chicken Papaya)

This is how I made our chicken papaya, my own version.

1. Sautee ginger and onion

2. Added chicken, cook both sides.

3. When the chicken is brownish, you can add water. I did no exacct measurements, I just made the water up to where it can almost cover the entire contents of the pan.

4. Also add fish sauce. I suggest tasting it so the flavor won't be either overwhelming or bland. (No picture)

 
4. When the chicken is tender, you can the papaya

5. When papaya is tender, you can add spinach. One way of making my life easy is buying a ready to eat or ready to cook vegetables just like the covered spinach below.

6. After about  5 minutes, the chicken papaya is done.

What I learned: Use appropriate amount of fish sauce or probably add more spices so it wouldn't taste bland. I should have tasted it during the cooking process just like how my grandma did it. It's okay to substitute leafy vegetables. Spinach is actually a substitute of the real leaves used for this dish.

Another learning: Don't forget to take pictures! I should have taken a picture of the dish served in a bowl or in a plate with rice.

I have been neglecting this blog for awhile. I hope I don't bore you with my exotic recipes here.