Chicken Tinola with Semi-ripe Papaya and Ampalaya Leaves
A different variation of chicken tinola using semi-ripe papaya and ampalaya leaves. You'll be surprised at how delicious this is! Try it to believe it!
In a pot with oil over medium heat, saute onion, garlic, and ginger.
Add chicken. Stir until it's no longer pink, around 10 minutes. Season with fish sauce. Let it simmer for 1 to 2 minutes until fragrant.
Add water. Let chicken cook for 20 to 25 minutes until fork tender. Season with salt and pepper, to taste.
Add sliced papaya. Cook for another 10 minutes with a lid or until papaya is almost done. Add ampalaya leaves. Simmer for 10 seconds then turn off the heat. Best serve hot with a bowl of rice.
Notes
Use at least 10 to 25 percent ripe papaya. More than that will make the soup really sweet.
Be cautious with the amount of ampalaya leaves you use. Too much of it will make the soup bitter.