How to Make Tasty Chicken Tinola with a Twist

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Chicken Tinola with a Twist. This recipe is a variation of a Filipino chicken soup dish called Chicken Tinola. It is usually served as the main dish paired with white rice. Hi guys, just wanna share with you my simple recipe of Chicken Tinola.

Chicken Tinola with a Twist 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. How amazing it is to be human. The things we disregard, the things we hold dear, the things we remember. You can cook Chicken Tinola with a Twist using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken Tinola with a Twist

  1. Prepare 3/4 kilograms of Chicken.
  2. You need 1 piece of Red Onion.
  3. Prepare 4 cloves of Garlic.
  4. You need 2 1/2 inches of Ginger.
  5. You need 1 piece of Sayote.
  6. It’s 2 bunches of Pechay.
  7. You need 1 tablespoon of Patis (Fish Sauce).
  8. You need 2 tablespoon of Canola Oil.
  9. Prepare 1 liter of Water.
  10. You need of Salt.
  11. It’s of Ground Black Pepper.

When my father ladled our portions of the soup, I reached out for my bowl with a certainty that only comes from the naivety of a child that THE liver was in mine. Tinola was probably the chicken soup your mother made and then pushed you to eat whenever you felt a little under the weather. There is always a twist you can do to make dishes more flavorful, and in this instance, coconut water instead of plain water transforms the flavor profile of this tinola version. Chicken Tinola is a ginger and onion based soup with chicken as the usual main ingredient.

Chicken Tinola with a Twist step by step

  1. 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..
  2. 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..
  3. 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..
  4. Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside..
  5. 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..
  6. 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..
  7. 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..
  8. 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..
  9. Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!.

This is one of the authentic Filipino Recipes that I love. Chicken tinola is an authentic Filipino main dish and best complimented with green papaya wedges (an alternative is chayote) and chili pepper leaves. 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, when papaya wasn't always available, I began to substitute it with a combination of zucchini, bok choy, and crook neck yellow squash. CHICKEN TINOLA – Mama's Guide Recipes.

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