Tinotong na manok sa gata or tinutungang manok is a Bicolano chicken dish. Chicken is cooked in coconut milk with vegetables like unripe papaya (although papaya is a fruit, since it is unripe and used in cooking so I might consider it as vegetable) , carrots, bell pepper and spices. The original Bicolano version use native chicken because in the countryside folks usually have free roaming native chicken but you can use the white chicken (leghorn) sold usually in the wet market and supermarket.
Also in the original version, the coconut meat is toasted first before extracting the coconut milk and that is why it is called “tinutong” or toasted. I also see some recipes includes chicken blood but not sure if that is in the original version or just a variation.
How to Cook Tinutong na Manok Sa Gata
- 1/2 kilo chicken wings
- 1 1/2 cup coconut milk
- 3 pcs chicken bouillon cubes dissolved in water
- 3 Tbsp. cooking oil
- 1 head garlic crushed
- 1 pc onion chopped
- 1 small unripe green papaya grated
- 1 pc carrots slice into strips
- 1 red bell pepper sliced
- 1 cup coconut cream
- 1/2 tsp. ground white pepper
- 1 tsp. fine salt
- 1 Tbsp. liquid seasoning
- 2 bundles birds eye chili leaves dahon ng sili
- 1 dozen quail eggs hard boiled and peeled
How to cook tinutong na manok sa gata:
- Simmer chicken wings in 1 and 1/2 cups coconut milk with dissolved 3 bouillon cubes. Cook until tender.
- In a saucepan, heat oil and saute garlic, onion, grated papaya and carrots.
- Add the peppers and thick coconut cream.
- Season with salt, pepper and liquid seasoning.
- Add the cooked chicken wings with the broth.
- Stir and add the chili leaves then simmer again for a few minutes.
- Add the quail eggs and serve hot.