Entree: Palau – Tinola (Ginger chicken stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 medium yellow onion, thinly sliced — about 6 oz (170 g)
- 6 cloves garlic, crushed — about 1.5 oz (45 g)
- 3-inch (7.5 cm) knob fresh ginger, peeled and julienned — about 2 oz (60 g)
- 6 cups (1.4 L) chicken stock or water
- 1 tbsp (15 ml) fish sauce (patis), plus more to taste
- 1 tsp (5 ml) sea salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 small green papaya or 2 chayotes, peeled, seeded, and cut into 1–1½ in (2.5–4 cm) wedges — about 1 lb (450 g)
- 2 cups (60 g) malunggay (moringa) leaves or young spinach or local taro leaves, packed
- 2 long green chilies (siling haba) or jalapeño (optional)
- 2 tbsp (30 ml) fresh calamansi or lime juice (optional)

Instructions

1. Pat chicken pieces dry and season lightly with a pinch of salt and pepper. In a large pot or Dutch oven heat the vegetable or coconut oil over medium heat. Add the onion and sauté until translucent, about 3–4 minutes.
2. Add the garlic and julienned ginger and sauté briefly until fragrant, about 1–2 minutes—do not let garlic burn. Add the chicken pieces skin-side down and brown lightly on all sides, about 4–6 minutes total.
3. Pour in the chicken stock (or water) to cover the chicken, scrape up any browned bits, and bring to a simmer. Add the fish sauce and 1 tsp (5 ml) salt. Reduce heat to maintain a gentle simmer and cook, uncovered, for 20–25 minutes.
4. Add the green papaya or chayote wedges and the green chilies (if using). Continue simmering until the papaya/chayote are tender but not falling apart, about 8–12 minutes depending on size.
5. Taste the broth and adjust seasoning with more fish sauce or salt as needed. Stir in the malunggay/moringa leaves or spinach and simmer just until the leaves wilt, about 1–2 minutes.
6. Remove from heat and stir in calamansi or lime juice if using. Serve hot with steamed rice and a side of fish sauce or calamansi for individual seasoning.