Tinuom Recipe (Iloilo)

Always wilt your banana leaves over an open flame or dip them in hot water for a few seconds to make them pliable. To ensure a leak-proof seal, use at least two layers of leaves placed in a cross-pattern before adding the chicken and broth, then secure the top tightly with kitchen twine or a strip of leaf fiber.

Yes, though native chicken is traditional for its lean texture and deep flavor. If using broiler chicken, reduce the simmering time to avoid the meat becoming mushy and ensure you include plenty of ginger and lemongrass to balance the higher fat content of commercial poultry.

If you must substitute, use parchment paper or aluminum foil to create the pouch, though you will lose the earthy aroma of the leaves. To mimic that fragrance, tuck a small piece of pandan leaf inside the parchment pouch, but use fresh or frozen banana leaves whenever possible for an authentic Cabatuan-style flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in a small pot over medium-low heat; if the chicken is still in its pouch, steam the entire bundle for 5–8 minutes to maintain moisture and refresh the banana leaf aroma.

To keep the broth from becoming cloudy, maintain a gentle simmer rather than a rolling boil, as high heat emulsifies fats and proteins into the liquid. Additionally, be sure to skim off any foam or “scum” that rises to the surface during the initial simmer for a cleaner, more refined presentation.