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Ingredients:
| 1/4 | cup | cooking oil |
| 1 | pc (160 g) | onion, sliced |
| 6 | cloves | garlic, chopped (2 tbsp) |
| 1 | thumb (30 g) | ginger, cut into strips (1 tbsp) |
| 1 | kg (10 pc) | MAGNOLIA CHICKEN STATION TINOLA CUT |
| 1-1/2 | cups (300 g) | uncooked rice |
| 3 | tbsp | fish sauce (patis) |
| 4 | L (16 c) | water |
| 1 | tbsp (2.3 g) | kasubha |
| 5 | pc | MAGNOLIA BROWN EGGS, boiled and sliced |
| 1 | bundle (15 g) | green onions, chopped |
| 1 | head (52 g) | garlic, finely crushed then fried |
Procedure:
1. In a casserole, heat oil. Sauté onion, garlic, and ginger.
2. Add chicken and cook until meat changes in color.
3. Add rice and stir mixture for 2 minutes, and then add fish sauce and water. Mix well.
4. Stir until boiling. Cover and stir occasionally until rice is tender. Adjust seasonings as needed.
5. Add kasubha and stir.
6. Serve hot and top with sliced eggs, green onions and fried garlic.
Makes 10 servings.
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