Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken tinola. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Tinola is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Chicken Tinola is something that I have loved my entire life. They’re nice and they look wonderful.
Deals Everyday for Your Kitchen and Home. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. Chicken Tinola is a Filipino soup dish.
To get started with this particular recipe, we have to prepare a few components. You can have chicken tinola using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Tinola:
- Make ready 10 chicken drummettes
- Prepare 1 knob ginger; sliced
- Take 1/2 onion, cut into wedges
- Prepare 4 cloves garlic; chopped
- Get 2 chayotes; cut into 2” chunks
- Get 3 handfuls baby spinach
- Get 1 cube Chicken bouillon
- Get to taste Fish sauce
- Take 1 chili; I used Thai chili but Serrano is preferred
- Make ready 1/2 tsp nomnompaleo’s Magic Mushroom Powder (optional)
Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves.
Steps to make Chicken Tinola:
- Prep your ingredients.
- Sauté your onions in a little oil first. Then add your garlic until fragrant/translucent. (Don’t burn em!)
- Heat up the chicken until it’s no longer pink.
- Fillerup with water! Add 1 chicken bouillon cube. Once it comes to a rolling boil, reduce the heat to med and cover.
- At around 15mins, skim off the oil at the top. Add in the chayote and a whole chili. When cutting your chayote, you wanna make sure you cut off all the white part. It’s tough to eat!
- Keep boiling on med heat for another 15mins or until the chayote is tender.
- Add in some freshly ground black pepper and 1/2 tsp of magic mushroom powder. This stuff takes it to another level!
- Turn off the heat, add in your handfuls of spinach, and fish sauce to taste. I started with 3 tbsp fish sauce, and adjusted as needed. Enjoy!
Bok choy is a good substitute. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. As a traditional dish, the chicken is usually cooked in low heat for quite some time to bring out the natural flavor. Put simply, Tinola is a Filipino dish with chicken pieces cooked in ginger-flavored broth. It also usually has chayote or green papaya and green leaves like chili leaves or malunggay (moringa).
So that is going to wrap this up with this special food chicken tinola recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
