Healthy(!?) Filipino Food, Tinolang Manok: Boiled Chicken with Ginger

Like someone said:  "Is there really such a thing as healthy Filipino food?"  I think there is... we just have to practice some self control and be smarter with some of the ingredients we put in our dishes. 

I changed the recipe to make it as healthy as possible.  By omitting the patis (salty fish sauce), reducing the amount of oil and salt added and getting healthier cuts of meat, I have made this dish low in fat and sodium.  Yey for me!

I heard that tinola was great for nursing mothers, since the ginger promotes lactating.  Not sure if that's true... but I guess it doesn't hurt.



My two week hiatus had me eating tinola for a week and a half.  I did miss this dish a lot and am very happy to have cooked it.  I also realized that the recipe can be used with clams for halaan (Oh Joy!).   


Ingredients



2 Tablespoon vegetable oil 1Tablespoon Oil
1 1/2 Tablespoon finely minced garlic
1/4 cup finely minced onion
1 tablespoon peeled and minced ginger root (I added more than this)
2 lbs bone less, skin less chicken breasts (trimmed of fat and cut to bite size pieces).
1 tsp salt (I chose to add as little salt as I can)
ground black pepper
2 Tablespoon patis or salt Low Sodium Dish!
3 Cups Water 49 oz of low sodium canned chicken broth
2 cups cubed green papaya 2 small Cheyote Squash, cubed
2 cups spinach leaves

Directions

• Saute the onion, garlic and ginger in the oil over medium-low heat for about 10 - 20 mins until onions are translucent and garlic is golden brown.
• Add chicken pieces and stir well until chicken is partly cooked.
• Season with salt, pepper or patis.
• Add the broth/water.
• Cover and let simmer over moderate heat until chicken is tender (approx 30 - 45 mins)
• Uncover pot and add the Cheyote, foor for another 15 - 20 mins, until the veggies are tender.
• Turn off heat and add the spinach leaves.