Chicken Tinola
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The Chicken Tinola is a comforting dish soup made from chicken ginger, garlic and papaya or chayote leaves of pepper or spinach. The Chicken Tinola meat it could be any part of chicken cut into pcs or bite size cube is then sateed simmered with ginger, garlic and onions until tender, the ginger and garlic combination gives a flavorful and distinctive taste and aroma Chicken Tinola can be serve with plain rice or can be eaten by itself.
Chicken Meat-I used diffrent part of chicken just cut the meat into bite size and if preppered to use breast it’ s ok too because it doesnt require a longer time to cook chicken breast can be added on early stage of cooking or later because it’s tender.
Proper Thawing of meat- Pull the chicken meat 2 days ahead of time and thaw it to the very bottom shelf of the fridge.
What vegetable-I used chayote or raw papaya as these both vegetables are healthy and available most of the time additional vegetable is the pepper leaves or spinach whichever is available.
Proper storage-Left over can be stored in the fridge up to 3 days and please make sure to cool down before chilling it, best result is too cook what ever is needed to avoid left over as the chicken quality degrade once reheated.
Chicken Tinola
Ingredients
- 1½ kg Chicken
- 1 bulb Garlic
- 1 pc White onion
- 2 pcs Chayote Peeled and cut bite size
- 5 tbsp Fish sauce
- 2 tsp salt
- 4 tbsp Oil
- ½ tsp Black pepper
- 2 L Water
- 100 gm Pepper leaves / Spinach leaves
- 1 pc Small ginger
Instructions
- Wash the chicken properly and cut into pcs, separate the skin and discard, skin produce lots of oil and chicken oil is not good for our health.
- Chop the garlic, onion and ginger, Measure the rest of the ingredients.
- Heat up deep skillet and add 2 tbsp of oil, sauté garlic until fragrant then add onions sauté until translucent.
- Add the chayote and sauté until half cook then set aside
- Heat up the same skillet and add 2 tbsp of oil.
- Begin searing the chicken pcs by batches, avoid over crowding the skillet for perfect searing.
- Once all the chicken pcs seared, add the water and let boil.
- Turn the heat low to simmer and skim all the bubble until cleared.
- Let it simmer for 7 minutes then add the sauteed chayote
- Finish cooking until chayote are cooked add the leaves and season with fish sauce, salt and pepper.
- Served hot with rice