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1. Season chicken with 1 sachet of MAGGI MAGIC Chicken.
2. Sauté garlic, onion, ginger, lemongrass and finger chili in oil. Add chicken and cook for 5 minutes. Pour water, boil, skim the scum and simmer for 10 minutes.
3. Add papaya and simmer for another 10 minutes. Season with MAGGI MAGIC Chicken. Stir in chili tops. Transfer into a serving bowl and serve immediately.
4 – 6 servings
Water may be replaced with rice washing for thicker and richer broth. Use free range chicken for a more flavorful, organic dish. Malunggay leaves may also be added to Chicken Tinola for added nutrients.
How to Cut Onions and Garlic
How to Simmer
How to Butcher a Whole Chicken
Breakfast Crepe with Egg Bacon and Cheese Sauce
Chicken Tinola with MAGGI MAGIC Chicken
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1/2 kg chicken legs and thighs
2 sachets 10 g MAGGI MAGIC Chicken
2 tbsp vegetable oil
4 cloves garlic, crushed( 20 g)
1 pc onion, chopped (80 g)
2 pcs thumb-size ginger, cut into strips (40 g)
1 stalk lemongrass, pounded and tied (40 g)
1 pc finger chili
4 cups water
1 pc small unripe papaya, sliced (250g)
1/4 cup picked chili tops (10 g)