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CHICKEN TINOLA WITH A TWIST

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Ingredients

Adjust Servings:
3/4 kilograms Chicken cut into pieces
1 piece Red Onion
4 cloves Garlic
2 1/2 inches Ginger
1 piece Sayote
2 bunches Pechay
1 tablespoon Patis (Fish Sauce)
2 tablespoon Canola Oil or any other cooking oil
1 liter Water
Salt
Ground Black Pepper

Nutritional information

406k
Calories
52.62g
Protein
16.8g
Fat
9.25g
Carbs

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CHICKEN TINOLA WITH A TWIST

Tinolang Manok

Cuisine:

a non-traditional Tinolang Manok recipe

  • 45 minutes
  • Serves 3
  • Easy

Ingredients

Directions

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Tinola is a Filipino chicken soup usually served as a main entrée paired with white rice. Traditionally, this dish is cooked with wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. For a twist, I used pechay leaves and sayote.

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Steps

1
Done

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
Done

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.

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.

Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside.

3
Done

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.
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.

4
Done

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.

5
Done

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.

6
Done

Plating

Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!

Mrs. HBC

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