Tinuom na Manok

🍗🌿 Immerse yourself in the flavours of tradition with Tinuom na Manok! 🌶️🍲 It’s a comforting and soul-nourishing meal that will transport you to the heart of Filipino cuisine! 😋🌟 Tinuom na Manok is a flavourful Filipino dish of native chicken cooked in a flavourful broth with herbs and spices. A comforting and traditional delight.

In the vibrant world of Filipino cuisine, there is a treasure trove of delectable dishes waiting to be discovered. Among these culinary delights, one dish that stands out is “Tinuom na Manok.” This traditional Filipino dish holds a special place in the hearts of many locals, and its unique flavours and rich history make it a true gem worth exploring. Join me on a journey as we delve into the secrets and savory goodness of Tinuom na Manok.

The exact origins of Tinuom na Manok are difficult to trace, as it has been part of Filipino cuisine for generations. However, it is believed to have originated from the Visayan region in the central part of the Philippines, where it is popularly enjoyed as a comfort food and often served during special occasions and family gatherings.

The name “Tinuom” comes from the Visayan term “tuom,” which means to cook or steam food in banana leaves. This cooking method, using banana leaves as a natural wrapper, is a traditional technique employed in Filipino cuisine to enhance the flavours of various dishes.

To prepare Tinuom na Manok, several key ingredients come together harmoniously. First and foremost, the star of the dish is the succulent chicken, preferably free-range or what we call “Native Chicken” back home for its superior taste. The chicken is then marinated in a blend of local spices and herbs, such as lemongrass, ginger, garlic, and tanglad (lemongrass) leaves. These aromatic ingredients lend a unique depth of flavours that elevates the dish to new heights.

To embark on the culinary journey of creating Tinuom na Manok, start by cleaning and marinating the chicken. Allow the chicken to soak up the flavours for a few hours, letting the spices work their magic. Next, wrap the marinated chicken in banana leaves, ensuring it is securely sealed to retain the moisture and enhance the overall taste.

The wrapped chicken parcels are gently placed in a pot and submerged in a flavourful broth made with a combination of chicken stock, lemongrass, ginger, and other seasonings. The pot is then brought to a gentle simmer, allowing the chicken to cook slowly and absorb all the savory goodness of the broth. As the aroma fills the kitchen, anticipation builds for the moment of tasting this delightful creation.

After patiently waiting for the chicken to cook, it is time to unwrap the aromatic parcels and reveal the masterpiece within. The tender chicken, infused with the fragrant flavours of the broth, is served with steamed rice, or paired with other Filipino favourites like kinilaw (ceviche) or puso (hanging rice). Each bite offers a burst of flavours, from the succulent meat to the lingering notes of lemongrass and ginger.

Tinuom na Manok not only tantalizes the taste buds but also embodies the spirit of Filipino tradition and community. In many regions, this dish is often prepared during special occasions, family gatherings, or shared among friends to celebrate the richness of Filipino culture and foster a sense of togetherness.

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Tinuom na Manok

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Tinuom na Manok is a flavourful Filipino dish of native chicken cooked in a flavourful broth with herbs and spices. A comforting and traditional delight.

 


Ingredients

Units Scale

Tinuom

  • 8 pcs chicken thighs
  • 2 pcs red onion, sliced
  • 2 pcs tomato, quartered
  • 8 slices ginger
  • 8 pcs lemongrass stalks
  • salt
  • freshly ground black pepper
  • banana leaves
  • kitchen twine, for tying

Broth


Instructions

  1. Prepare a large piece of banana leaf. Place a slice of ginger at the bottom of the leaf. Then, place the chicken on top of the ginger. Add slices of red onion, a quarter of tomato, and a piece of lemongrass stalk on the chicken. Season with salt and freshly ground black pepper.
  2. Bring the ends of the banana leaf together to wrap the chicken, securing it with kitchen twine. Repeat the same steps for the remaining tinuom ingredients.
  3. Take a deep pot and place the wrapped chicken parcels inside. Add all the broth ingredients into the pot. Bring it to a slow boil.
  4. Once the broth starts boiling, lower the heat to a simmer and continue cooking for 1 hour, allowing the flavours to meld together.
  5. After an hour, turn off the heat. Carefully remove a chicken parcel from the pot and place it in a bowl.
  6. Open the parcel and pour some of the flavourful broth from the pot over the chicken.
  7. Serve the Tinuom na Manok while it’s still hot and enjoy the delicious combination of tender chicken and aromatic broth.

Notes

For the broth it is not a requirement to use chicken stock, it can be replaced with water.  If you want a richer taste then I recommend the use of chicken stock.

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8 Responses

  1. What a fun way to prepare chicken! It looks very juicy and flavourful.

  2. I’ve always wanted to try working with banana leaves, but it’s not that easy to find them in our area. Wonderful dish – I bet the chicken is ultra juicy and tender! Great presentation and styling, too.

  3. suituapui says:

    In banana leaf? That would be so very nice with the added fragrance and flavour! We have a lot of that in our ethnic cooking here.

  4. Neil says:

    I love how banana leaves are used as a natural wrapper. Shame we can’t get banana leafs here. Looks absolutely delicious though!






  5. Raymund, this remembers me so much of a dish Mark and I had in Hawaii. I definitely plan on making this for us — so simply and full of flavor, and the method of using a banana leaf is wonderful.

  6. Hannah says:

    I’m so excited to find this recipe because I’ve had banana leaves in my freezer for months now and no clue what to do with them! This sounds so simple yet flavorful, comforting and still healthy. It’s the perfect combination of elements.

  7. Banana leaves aren’t often used here in the States, but I’m really intrigued. I’ve been wanting to play around with steaming in banana leaves just to learn more about it – this seems like a tasty recipe for that!!






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