Native chicken is quite popular here in this side of Mindanao. Restaurants serve tinalong native na manok and groceries sell them as well. Most often, when we have field work, we usually ask one of the workers to purchase live native chicken the day before and have it slaughtered so we can have our tinola fix.
Tinolang native chicken!
Today was no different. After working in the fields, we had lunch of tinolang native na manok cooked by one of the workers.
Chicken and herbs simmering
I call it Ilonggo-style and consisted of sauteing ginger, garlic, shallots and tomatoes then adding the chicken and lemongrass. You let the whole saute until it dries up (according to our cook) and chicken is coated with the flavorful herbs. Only then is water added. In contrast, the Tagalog style (or the one I grew up with) just saute garlic and ginger and flavored with patis (fish sauce). Green papaya is added once chicken is almost tender.
Papaya is added when chicken is almost tender. Notice the feet peeking?
Lastly, we added a big bunch of dahon sili (chili leaves)!
Dahon sili
Served piping hot, it was a perfect lunch after a long hot morning in the fields.
Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever. 
hmm …kalami ana uy…
nothing beats home-cooking! nagutom akong bigla, my friend!
Oh, you’re right! This is a different way to make it… we do the Tagalog method too. Very interesting. Will have to give this a try.
Perfect for today’s weather!
wow, pukka….=D.
I`m not a great fan of any soupy chicken recipe because I am so sensitive to “chickeny-taste”, but based on my sensory simulation, this soup would be great for me because of the lemongrass which is the usually ingredient to remove the “chickeny taste”.
Also slaughtered chicken should be generously scrubbed with rock salt on the skins until it looked like it has been to a spa. This process would certainly make the difference in the soup you’ll make.
add chili with fish sauce… definitely I’d dig into it.
hehehe.
wow, wow, wow
this is my favorite!
Reminds me of the pinikpikan we had in the Mountain Province. It was soooo good, and I felt a little guilty afterwards when I learned what the native chicken had to go through! This tinola looks good, I might try this. Tinola is the youngest bro’s favorite
This is one of the reasons why I love working in the field! Tinola for lunch…
lamia ana ate gay oi!!! iba ang kainan basta nasa bukid hehehehe ewan ko bah bakit cguro sa hangin wahahahah everytime punta kami sa farm nila emman naga tinola na native manok din kami ilonggo style din!!! have you tried NILAGPANG???