📝 About This Recipe
Originating from the town of Cabatuan in Iloilo, Tinu-om is a rustic masterpiece that celebrates the purity of native Filipino flavors. This dish features bone-in chicken marinated in aromatics, wrapped meticulously in layers of scorched banana leaves, and steamed until it creates its own rich, golden broth. It is a sensory experience—opening the leaf parcel releases a fragrant cloud of lemongrass and ginger that embodies the heart of Hiligaynon home cooking.
🥗 Ingredients
Main Ingredients
- 800 grams Native Chicken (cut into small, bite-sized serving pieces; native chicken is preferred for deeper flavor)
- 3 stalks Lemongrass (Tanglad) (white parts only, bruised and finely sliced)
- 2 medium Red Onion (thinly sliced)
- 2 inch piece Ginger (peeled and julienned)
- 4 cloves Garlic (minced)
- 3 medium Tomatoes (chopped)
- 1/2 cup Spring Onions (chopped)
Seasoning and Liquid
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1.5 cups Water (to create the essential broth inside the pouch)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Salt (to taste)
Wrapping Materials
- 8-10 large sheets Banana Leaves (cleaned and wilted over an open flame)
- 4 pieces Kitchen Twine or Bamboo Strips (for tying the parcels)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them with a damp cloth. Pass them quickly over a low stove flame until they become shiny and pliable; this prevents them from cracking during wrapping.
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2
In a large mixing bowl, combine the chicken pieces, ginger, garlic, sliced onions, tomatoes, and lemongrass.
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3
Add the fish sauce and cracked black pepper to the bowl. Massage the aromatics into the chicken for about 2-3 minutes to ensure the flavors penetrate the meat.
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4
Stir in the chopped spring onions and let the mixture marinate for at least 15 minutes.
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5
Prepare your 'pouch' base. Place two to three layers of banana leaves inside a deep bowl to form a lining, ensuring the leaves overlap so no liquid can escape.
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6
Place a portion of the chicken mixture (about 1/4 if making individual pouches) into the center of the leaf-lined bowl.
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7
Carefully pour about 1/4 to 1/2 cup of water over the chicken. The water will combine with the natural juices to create a flavorful broth.
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8
Gather the edges of the banana leaves upward to form a bundle. Tie the top securely with kitchen twine or bamboo strips, making sure it is airtight.
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9
Repeat the process for the remaining chicken and ingredients until you have 4 individual pouches.
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10
Prepare a steamer with enough water. Once the water is boiling, place the pouches inside the steamer basket.
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11
Cover and steam over medium heat. If using native chicken, steam for 45-60 minutes until the meat is tender. If using commercial broiler chicken, 30-35 minutes will suffice.
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12
Once cooked, carefully remove the pouches from the steamer. Let them rest for 5 minutes before serving to allow the juices to settle.
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13
Serve each pouch in a deep bowl. Guests can untie their own 'gift' of chicken to enjoy the aromatic steam and broth.
💡 Chef's Tips
Always use multiple layers of banana leaves (at least 3) to prevent the broth from leaking during the long steaming process. Native chicken provides the most authentic flavor, but if using regular chicken, reduce the steaming time to avoid overcooking the meat. Don't skip scorching the leaves; the heat releases oils in the banana leaf that provide the signature smoky aroma to the dish. If you want a richer broth, you can substitute half of the water with thin coconut milk for a 'Ginataang Tinu-om' variation. Taste your marinade before wrapping; the broth will be diluted slightly by the water, so ensure it is well-seasoned with fish sauce.
🍽️ Serving Suggestions
Serve steaming hot with a mound of warm Jasmine rice or garlic fried rice. Pair with a side of 'Ensaladang Talong' (grilled eggplant salad) to balance the savory broth. A dipping sauce of calamansi, soy sauce, and crushed bird's eye chilies (siling labuyo) adds a perfect citrusy kick. Enjoy with a cold glass of iced lemongrass tea or fresh coconut water to complement the herbal notes of the dish. For a complete Ilonggo feast, serve alongside 'Laswa' (a clear vegetable stew).