Enjoy LAAC Member Charles Olalia’s recipe for Chicken Tionla Rice Bowl based on the popular dish he served at Rice Bar next door to LAAC.

2 cups jasmine rice
3 cups water
3 ounces canola oil, plus more for brushing
6 ⅓ ounces (from about 12 inches of root) ginger, thinly sliced
8 cloves garlic, crushed
2 quarts chicken broth or water
⅓ cup fish sauce, more if desired
½ cup Filipino chile leaves, sometimes called “Dahon ng sili”
1 (4-pound) chicken, cleaned
Two bunches green onion, white part left whole and the green sliced into rings to be saved for garnish
1 green Hawaiian papaya, peeled, de-seeded and blanched for about 3 minutes, then sliced into ½-inch slices

Rice

  • Rinse the rice under running water until the water runs clear. Drain. Cook the rice in a rice steamer according to the manufacturer’s instructions. Hold in a warm place. While the rice is cooking, prepare the rest of the dish.

Tinola

  • Find a pot that will fit the chicken snuggly. Heat the oil over medium-heat until hot. Add the ginger and garlic, and pan-fry until aromatic and lightly colored, 2 to 3 minutes, stirring constantly. Add the broth and increase the heat to high. Boil the liquid for 10 minutes, then remove from heat and set aside until a thermometer inserted in the liquid reaches 175 degrees Fahrenheit.
  • Add the fish sauce and chile leaves, along with the chicken. Poach the chicken for 40 minutes to cook, maintaining a temperature of 165 to 170 degrees. Check the temperature of the meat in the thickest part of the thigh; if it has not reached 165 degrees, continue poaching until the meat is done. Remove the chicken, brushing the skin with canola oil, and set the chicken aside to cool. Meanwhile, season the chicken broth, if desired, with additional fish sauce to taste.
  • Gather a serving bowl. Cut the chicken up, removing the bones from the breasts and cutting each into slices. Add the chicken pieces to the bowl, along with chili leaves and the papaya. Pour over the stock and garnish with green onions. Grate fresh ginger over and serve immediately, with rice.

 

Adapted from Charles Olalia of Rice Bar. He uses the leaves from siling labuyo, a local chile in the Philippines; the leaves can be found in the frozen section of most Filipino stores.

Photo Credit: Kirk McKoy / Los Angeles Times



Banana Bread by Charles Olalia

Dry ingredients
2 cups / 400g sugar
2 cups / 250g ap flour
¾ teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder

Wet ingredients
3 large eggs
4pieces over ripe bananas
200g unsalted butter, melted

Preheat oven to 35o degress
Set the rack in the middle of the oven
Prepare a loaf pan by lining with parchment paper
Combine all dry ingredients in one bowl
In a separated bowl, mash bananas completely
Add eggs to mashed bananas
Add the dry ingredients to the mash banana mixture
Stir in melted butter, fold to fully imcorporate
Bake for 30 minutes or until a  barbecue stick comes out clean