Looking back at my post on tomato-based filipino dishes, I decided to make another recipe post that points out the most basic principles in a given dish group. Example, in the previous post, tomato + meat.

This time it’s … chicken + ginger!

This is the most basic component common to Arroz Caldo, Tinola and Curry:

As always in Filipino dishes, saute crushed garlic and sliced onion on a small amount of oil. After the garlic has browned and the onion is soft, add the crushed and sliced ginger and sautee until the ginger’s aroma is strong. Add the cut up chicken pieces, and sautee with the rest.

The sauteed chicken in ginger, garlic and onion serves as the base for making Arroz Caldo, Tinola and Chicken Curry.

1. Arroz Caldo

Remove the chicken from the sautee mixture (this must be done under low fire) and set aside. On the sauteeing mixture, sautee (yes, sautee!) a cup of rice, either glutinous or regular rice. When the rice is well-sauteed, i.e. all grains covered with oil and looks brownish, add 3 cups of water and let boil. Simmer right after boiling for 15-20 minutes to obtain the lugaw (gruel) consistency.Don’t live it alone as the dish might dry up, in which case you just have to add more water until you maintain the gruel-like consistency (keeping in mind that you have to simmer some more later to cook the chicken). Put in 2 pcs of chicken instant broth cubes , add the chicken, ground pepper, fish sauce for taste and sliced onion stalks (for garnish). Let simmer for another 10-15 minutes and you’re done.

2. Tinola

After sauteeing, add 3-4 cups of water, 2 chicken broth cubes and fish sauce. Let boil then simmer for 10 minutes before adding sili leaves. Simmer some more (5 minutes) then add the cut up and peeled green papaya OR sayote fruits. Add ground black pepper, simmer for 10 more minutes, and you’re done!

NOTE: If you’re abroad and sili leaves are hard to find, use the sili fruits. The flavor is almost the same. However, when using the fruits, add it at the very last minute before turning off the flame or else your tinola will be spicy.

3. Chicken Curry

Mild Recipe:

After sauteeing everything, add a cup of water and let boil. Add fish sauce and one piece chicken broth cube then simmer for 10 minutes to cook the chicken. You may now pour the coconut milk + curry powder mixture (to be prepared prior to cooking). Let simmer for 5 minutes then add the cut-up potatoes, carrots (optional) and red bell pepper; and ground black pepper. Simmer for 5 more minutes and you’re done!

For spicy chicken curry, add chilli powder together with the ground black pepper.

Note: If you don’t have coconut milk, use evaporated milk! Just don’t forget to add curry powder to the milk before pouring it in.

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Happy cooking!:D

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