Tinolang Native Chicken with Ampalaya (Bitter Melon)

This is an Ilocano version of Tinolang Manok or Chicken Ginger Stew and a recipe that I learned from my tatay. At home, we have our own poultry of native chicken and my tatay directly tend it. He also taught me how to butcher, pluck and dress a chicken that I did enjoy. One of the tips he taught me – never stir the tinola once the ampalaya is added, or else the bitterness of ampalaya will blend with its soup.

1 whole native chicken cut into serving pieces

1 tablespoon bagoong Ilocano (fish sauce)

1 tablespoon cooking oil

3 cloves of garlic, crushed

1 thumbed-size fresh ginger root, cut into strips

1 ampalaya medium size

5 cups water

1.  In a pan, heat oil then sauté garlic and ginger. Add chicken and bagoong (fish sauce).  Sauté until chicken turns a little brown and oil is rendered. Add water and let it boil.
2. Simmer for 30 minutes or until native chicken is tender. Season with patis or salt to adjust the taste.
3. Add ampalaya and cover. Simmer for another 3 minutes.
4. Serve hot.