Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken tinola. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Chicken Tinola is a Filipino soup dish. It involves cooking chicken pieces in ginger broth. Tinola is traditionally cooked with wedges of unripe papaya and malunggay leaves. Tinola is a Filipino chicken soup usually served as an appetizer or a main entrée with white rice.
Chicken Tinola is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Chicken Tinola is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken tinola using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Tinola:
- Make ready 1/2 k chicken (with bones) chopped
- Take 2 cups dahon ng sili/chili leaves or malunggay
- Take 2 chayote peeled and sliced or 2 unripe green papaya wedges
- Make ready 8 cups water
- Make ready 4 cloves garlic minced
- Make ready 1 medium sized onion diced
- Get 1 garlic peeled and julienned
- Make ready 1 chicken broth cube
- Take 2 tablespoons fish sauce
- Get Cooking oil
- Take to taste Salt and pepper
It is a type of Filipino chicken soup with young papaya or chayote, spinach, malunggay, in ginger broth. How amazing it is to be human. The things we disregard, the things we How to serve. Tinola is traditionally served as a main dish for lunch or dinner.
Steps to make Chicken Tinola:
- Saute ginger in oil for about 2 minutes. Add garlic and onions. Cook until garlic is golden brown and onions are translucent. Set aside. Using the same pan cook chicken for about 10 minutes until sides have slightly browned. (I like my chicken cooked in oil and slightly browned, although you don't need to do this as we will still cook the chicken in boiling water).
- In a pot with water and medium heat/fire, transfer sauteed garlic, onion, ginger, slightly browned chicken, and add chayote or green papaya. Bring to a boil. Add chicken broth cube, fish sauce, salt and pepper. Cook for 20-30 minutes or until chicken is done and chayote or papaya is tender.
- Turn heat to low and add dahon ng sili/chili tops or malunggay leaves. Simmer for 2 minutes and turn off heat. Serve with steamed rice and enjoy!
The things we disregard, the things we How to serve. Tinola is traditionally served as a main dish for lunch or dinner. Chicken tinola is a classic Filipino dish that features ginger and onion as its main flavors. By cooking the chicken at a low temperature for a while, you'll bring out its flavor too and sliced green papaya. This is a guest post by my good friend Marivic Pinedo who is sharing with you her favorite childhood Filipino dish today!
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