Chicken Tinola

Chicken Tinola is a Filipino soup dish. It involves cooking chicken pieces in ginger broth. It is a popular cold weather 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.

Tinola is traditionally cooked with wedges of unripe papaya and malunggay leaves. These components make it a good source of nutrients. The secret in making a good tinola is to simmer the chicken for longer periods of time. This extracts the flavor from the chicken. It also makes the chicken tender in the process.

Ingredients:

• 1 whole chicken cut into serving pieces
• 36 ounces rice washing
• 1/2 piece green papaya cut into wedges
• 1 tablespoon garlic minced
• 1 piece onion chopped
• 1 thumb ginger cut into strips
• 2 tablespoon fish sauce
• 1 cup Hot pepper leaves
• 3 tablespoons fish sauce
• 1/4 teaspoon ground black pepper

Steps

1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the pot and simmer for 45 minutes. Note: add water if needed.
4. Add green papaya. Cook for 5 minutes
5. Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
6. Season with ground black pepper. Note you can also add fish sauce or salt if needed.
7. Transfer to a serving bowl. Serve hot. Share and enjoy!

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