It is insane that no matter how common the dish is, we haven’t made it at home. Chicken Tinola is one of those dishes. I don’t have any memory of having this dish at home.
Chicken Tinola is a common dish in the Philippines, if not popular, in which the soup is ginger and onion based. The chicken is simmered in about forty five minutes to one hour so the soup will be very rich in chicken flavor and the chicken meat will be tender. The dish is traditionally cooked with green papayas, but chayote can be used as well. As for the green leaves, chili leaves or spinach can be used.
There are recipes that fish sauce is added while cooking, but there are eaters who have a strong aversion to fish sauce. In that case, fish sauce can be set aside and use salt instead. For those who likes fish sauce, a tiny splash on your bowl before you dig in would be perfect.
- 500g chicken, cut into pieces
- 500ml rice washing
- 1 cup chayote, sliced
- 1/2 tbsp garlic, minced
- 1/4 cup onion, chopped
- 1 thumb ginger, cut into strips
- 1 tbsp fish sauce
- Water spinach/moringa leaves/chili leaves
- In a pot with medium heat, add oil. Sauté garlic, onion and ginger until fragrant.
- Add in chicken pieces and cook until color turns light brown.
- Add fish sauce.
- Pour in rice washing. Simmer for 45 minutes in low-medium heat.
- Add in chayote and simmer again for 5 minutes.
- Add the leaves of your choice.
- Add salt and pepper to taste.
- Serve hot with warm rice.
Source recipe: Chicken Tinola by Panlasang Pinoy
You can also add 1 piece chicken cube if you prefer.
If you dislike fish sauce, you can omit it. But it makes the dish even better. 😉
This can be served as soup alone. But for us, Filipinos, we always serve this warm with good cup of white rice. 😀
Wishing you a day full of smiles! 😀 😀 😀
I am also bringing this dish at