Chicken Tinola
Chicken Tinola

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken tinola. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken Tinola is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken Tinola is something that I’ve loved my entire life.

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 begin with this particular recipe, we must prepare a few components. You can cook chicken tinola using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Tinola:
  1. Make ready 10 chicken drummettes
  2. Make ready 1 knob ginger; sliced
  3. Make ready 1/2 onion, cut into wedges
  4. Make ready 4 cloves garlic; chopped
  5. Make ready 2 chayotes; cut into 2” chunks
  6. Get 3 handfuls baby spinach
  7. Prepare 1 cube Chicken bouillon
  8. Take to taste Fish sauce
  9. Prepare 1 chili; I used Thai chili but Serrano is preferred
  10. Get 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.

Instructions to make Chicken Tinola:
  1. Prep your ingredients.
  2. Sauté your onions in a little oil first. Then add your garlic until fragrant/translucent. (Don’t burn em!)
  3. Heat up the chicken until it’s no longer pink.
  4. Fillerup with water! Add 1 chicken bouillon cube. Once it comes to a rolling boil, reduce the heat to med and cover.
  5. 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!
  6. Keep boiling on med heat for another 15mins or until the chayote is tender.
  7. Add in some freshly ground black pepper and 1/2 tsp of magic mushroom powder. This stuff takes it to another level!
  8. 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’s going to wrap it up for this special food chicken tinola recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!