Chicken Tinola
Here's a new twist on the classic Filipino dish, Chicken Tinola. Warm up with this chicken soup cooked with ginger, chayote and chilli pepper leaves.
Ingredients
- 2 knobs ginger sliced
- 1 medium onion sliced
- 4 cloves garlic sliced
- 2 tbsp water sub 1 tbsp cooking oil
- 1 kg chicken cut into serving pieces
- 1 tbsp rock salt sub iodized
- 1/2 tsp turmeric
- 1/8 tsp ground black pepper or to taste
- 1 stalk lemongrass pounded
- 10-12 cups boiling water
- 1 tsp whole peppercorns optional
- 2-3 pcs chayote sliced into big chunks or strips, sub green papaya
- 1/4 cup fish sauce or to taste
- 1 tsp sugar
- 1 handful pepper leaves
- 1 handful arugula sub moringa leaves
Instructions
- On medium heat, sauté onions, ginger and garlic in little bit of water until fragrant. Push to the sides of the pot.
- Lightly brown chicken pieces on each side. Season with salt, pepper and turmeric.
- Add lemongrass, boiling water and whole peppercorns if using.Bring to boil, then simmer on low heat for 20-30 mins.
- Add chayote and sugar. Season to taste with fish sauce. Simmer for another 15 mins until chayote is fork tender.
- Add arugula and pepper leaves. Close lid and turn off heat. Let stand for 5 mins.
- Serve in bowls. Enjoy on its own or with warm rice.
Notes
You can add a whole chicken if you wish.
Make it a veggie one with tofu and mushrooms.