Chicken Tinola with a Twist. Hi guys, just wanna share with you my simple recipe of Chicken Tinola. Chicken tinola a level up version,mixed with more vegetables and spices. Chicken Tinola is a Filipino soup dish.
I always feel warm and cozy every time I eat it.
This Filipino Chicken Soup is best enjoyed with fish sauce as dipping sauce, and a cup of warm white rice.
You will not find anything like it from our neighboring Asian countries or even around the globe.
You can have Chicken Tinola with a Twist using 11 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chicken Tinola with a Twist
- Prepare 3/4 kilograms of Chicken.
- Prepare 1 piece of Red Onion.
- It's 4 cloves of Garlic.
- Prepare 2 1/2 inches of Ginger.
- It's 1 piece of Sayote.
- You need 2 bunches of Pechay.
- It's 1 tablespoon of Patis (Fish Sauce).
- You need 2 tablespoon of Canola Oil.
- You need 1 liter of Water.
- It's of Salt.
- You need of Ground Black Pepper.
I would say that next to Adobo, Tinola is the most favorite dish in every Filipino household commonly served for lunch or dinner…with rice of course. Introducing Chicken Tinola, a favourite dish of the Philippines and a taste of our childhood. This soupy stew is great for restoring one's health - homemade Serve with a squeeze of lemon juice for an immune-boosting dish that is flavoursome, soothing and warming. Tinola is a Filipino chicken soup usually served as an appetizer or a main entrée with white rice.
Chicken Tinola with a Twist instructions
- PREPARE THE INGREDIENTS Peel the onion and slice thinly. Peel the garlic and chop finely. Peel the ginger (using a spoon or peeler) and slice thinly..
- Cut the sayote (chayote) lengthwise into 4 parts. Cut out the seed and discard it. Then cut again lengthwise into sticks. Peel and discard the skin. Then cut each stick diagonally into 3 pieces..
- Slice off the bottom of the pechay, about 1-inch from the base. Check each leaf for insects. If the leaf is too big, cut it in half vertically. Soak the leaves in salted water for 5 minutes, then rinse well under running water..
- Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside..
- COOKING INSTRUCTIONS Heat a large skillet or pot over medium heat and add the oil. Add the ginger slices and saute for about a minute. Add the red onion and stir fry for about a minute. Add the garlic and stir fry for about a minute, until soft..
- Add the chicken pieces. Mix and turn the chicken for about 1 1/2 minutes to coat the meat with oil. Season with fish sauce, a pinch of salt and ground black pepper. Mix well to distribute the seasoning. Cover with lid and cook for 5 minutes..
- Add the sayote sticks and mix. Cover again with lid and cook for another 5 minutes. Add about 1 liter of hot water and bring to boil. Once it boils, turn the heat to low. Cover with lid and simmer until the chicken and sayote are tender..
- Add the pechay leaves and soak it into the soup. Cover with lid and simmer for 2-4 minutes until the pechay leaves are tender but crisp. Lastly, give it a good stir and adjust the seasoning according to taste..
- Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!.
Traditionally, this dish is cooked with chicken, wedges of green papaya. Chicken tinola has a simple broth base of ginger, onion, and fish sauce. It is traditionally cooked with papaya as the main vegetable, but over the years Did you like this Chicken Tinola Recipe ? Are there changes you made that you would like to share? Share your tips and recommendations in the.
