Wednesday, June 15, 2016

CLASSIC CHICKEN TINOLA


CLASSIC CHICKEN TINOLA. Pressure cook 1 kilo chopped chicken and 3/4 cup sliced ginger in 2 liters water for 40 minutes. De-pressurize, add 2 bundles pechay, 1 tbs fresh-ground pepper, 2 tbs muscovado sugar, and 1/4 cup patis (or season to taste).

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