Tinolang Manok de Misua


1/2 kilo chicken, cut
1/4 kilo chayote, cut
1 pack misua
1 bulb red onion, chopped
2 cloves garlic, minced
1 thumb size ginger, sliced
fish sauce
ground pepper
cooking oil

Cooking Procedures:

In a medium saucepan, heat oil over medium heat. Saute garlic and onion. Add ginger and chicken meat. Mix thoroughly and cook until golden brown. Add water and boil until chicken is tender. Add ground pepper and fish sauce according to your taste. Add chayote. After five minutes, drop the misua and continue boiling for another three minutes, Serve hot!

tinolang manok de misua

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

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