Tinolang Manok sa Luyang Dilaw (Chicken Ginger Stew)

My sister in law gave me a handful of their Luyang Dilaw (turmeric ginger) harvest last year. I thought of using it to cook  my family’s favorite Tinolang Manok.

Verdict? This is tastier and smells good than the ones cooked with ordinary ginger. Luyang Dilaw eliminates the lansa taste or aftertaste of the chicken.


1 kilo chicken cut in serving pieces

chicken gizzard and liver

1 medium size papaya

1 clove of garlic (crushed)

1 piece onion (sliced)

chili (sili) leaves

Saute garlic, onion, turmeric in a small amount of vegetable oil. Add chicken, gizzard and liver, papaya. Drop some salt or a teaspoonful of fish sauce (patis). Add water to boil. Add salt or fish sauce to taste. Add chili leaves in the latter part of cooking. Best served when hot.

My FTF entry

11 Responses to Tinolang Manok sa Luyang Dilaw (Chicken Ginger Stew)
  1. Luna Miranda
    January 7, 2011 | 4:54 pm

    i haven’t tried turmeric in tinola. i still have some left from the valenciana my bro cooked for the New Year. i’ll probably try it this weekend.:

  2. Cecile
    January 7, 2011 | 10:53 pm

    wahhh, this is making me drool; sarap naman a ang daming sabaw…sabaw pa lang ulam na :-).

  3. Willa
    January 7, 2011 | 10:57 pm

    Yummy! parang ang sarap naman nito kahit sabaw na lang.

  4. Mona
    January 8, 2011 | 6:06 pm

    mukhang yummy talaga ang tinola mo sis tamang tama sa weather ngayon malamig 🙂

  5. Evan
    January 9, 2011 | 12:09 am

    I love Tinola!!!! sarap naman nyan sis! I miss my mother’s version..

  6. silvergirl
    January 9, 2011 | 6:02 pm

    wow!! sarap naman yan. siguro luto ako niyan bukas 😛 hehehe

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