Chicken Tinola
Chicken Tinola

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken tinola. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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.

Chicken Tinola is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Chicken Tinola is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook chicken tinola using 10 ingredients and 8 steps. Here is how you cook it.

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

Steps 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 is going to wrap this up with this special food chicken tinola recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!