Filipino Chicken Tinola

Steps

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1. 1
   Heat oil over medium heat and fry minced garlic until fragrant, allowing the flavor to infuse the base.
   ▶ ≈2:07
2. 2
   Add chopped onion and cook for about one minute until softened.
   ▶ ≈2:38
3. 3
   Add thinly sliced ginger and cook for 30 to 40 seconds until aromatic.
   ▶ ≈3:18
4. 4
   Add chicken pieces when the kitchen smells aromatic. Sear until light brown, stirring and turning regularly for even browning.
   ▶ ≈3:58
5. 5
   Once the chicken is light brown, add fish sauce and cook for one more minute.
   ▶ ≈4:35
6. 6
   Pour in rice wash or regular water and bring to a boil. Rice wash adds extra flavor, but plain water works too.
   ▶ ≈4:42
7. 7
   Once boiling, reduce to the lowest heat, cover with a lid. Add more water if liquid evaporates quickly.
   ▶ ≈5:42
8. 8
   Add green papaya chunks. The papaya's natural enzyme tenderizes the chicken and adds unique flavor. Cover and simmer for 10 minutes.
   ▶ ≈6:23
9. 9
   Simmer for another 15 minutes until the chicken is very tender. Add the chicken cube and stir well. Season with black pepper and salt to taste.
   ▶ ≈7:16
10. 10
    Turn off the heat. Add fresh chili leaves and malunggay leaves. Cover and let sit for about 2 minutes so the greens wilt from residual heat.
    ▶ ≈8:07
11. 11
    Ladle into bowls and serve hot with rice.
    ▶ ≈9:03