Since winter is just months away, how about a savory bowl of meat, squash and veggies? Chicken Tinola is the best one that you need in your list.
The taste and rich flavors are the reason why users have given this recipe a 4.5/5 stars rating. Considering the preparation and cooking, this recipe should not take more than 1 hour and 15 minutes of total time to be ready.
Chicken Tinola: A Short History Behind This Popular Recipe
● Chicken Tinola is a soup full of chicken, ginger, and vegetables that hails from the Filipino cuisine.
● Around 1800s, this recipe came to origin after Philippines came in contact with China for cultural purposes.
● This soup is often served warm along with the main course during Pinoy Christmas treats. In the novel Noli Me Tangere, José Rizal has mentioned this recipe.
● Is Chicken Tinola healthy? Yes. You can have this heartwarming soup if you are having a fever or suffering from body ache.
With the amount of ingredients we have enlisted here, this recipe will be just perfect for 4 servings.
RELATED: Salmon Poke Bowl Recipe: A Good Afternoon’s Meal
Ingredients:
● 1 medium sized Onion
● 5 to 6 Garlic Cloves
● 4 cups of home-made Chicken Broth
● 1.5 lb dark meat Chicken for Chicken Tinola
● 7 to 8 Peppercorns
● 1.5 tablespoons of Kosher Salt
● 2 inches of fresh Ginger
● 2 tablespoons of Oil
● 3 small Green Papayas or Chayotes
● 2 to 3 tablespoons of Fish Sauce
● Handful of Spinach, Moringa and Bak Choy
How To Make Chicken Tinola? A Step-by-step Guide Only For You
Step 1
At first, we have to take a sharp kitchen knife and a clean chopping board. Since this is a traditional method, we will recommend you to take a wooden board. In contrary to the plastic ones in the market, wood will preserve the flavours of the aromatics of this recipe. Now, start slicing the onions in dices of medium size. Do not make the pieces too thick, or it will stay uncooked even under high heat.
Step 2
After that, peel the garlic cloves properly and mince them with a pestle and mortar. With the knife, peel the skin away from ginger and make thin but noticeable slices. Once the Chicken Tinola recipe is ready, it will be easier to throw the ginger pieces away from the bowl. Next, start cutting the chayote or papaya and get rid of the soft seeds.
Step 3
Make sure you are running the kitchen knife from one end to the other along the half ridge. With a peeler, peel every part of the skin and cut the chayote in medium chunks. The size should be medium but small enough to let you cook them fast. Afterward, we will start preparing the leafy green veggies of the Chicken Tinola.
Step 4
Keep the moringa, spinach and bok choy in a seperate glass bowl. Take a large pot or a large wok and place it over a low heat setting first. Pour the oil into it and let it get warm enough with heat. After 3 to 4 minutes, turn the heat up to medium high and sauté the aromatic components. Soon, you will start to notice a beautiful aroma coming out.
Step 5
Once enough aroma comes out, pour the chicken pieces of your Chicken Tinola recipe. Keep the heat at medium and cook till the chicken is getting brownish on all sides. Pour in the homemade Chicken Broth into the wok. Since we were cooking at a relatively higher heat, deglaze the chicken layer from the bottom with a spoon.
Step 6
Afterward, start adding the fish sauce and peppercorn. Give the Chicken Tinola broth a fine stir and include the chayote pieces. Just in case the broth decreases, shake the wok to stir up the chayotes. Turn the heat down and let the broth simmer till the chicken gets tender enough. If you are using a pot, cover it up with a lid till chayotes are soft.
Step 7
In this step, you will have to adjust the flavours manually. Add Kosher Salt according to your taste. Just in case the recipe tastes less spicy, add more fish sauce in the wok and stir it properly. Let the entire thing simmer for 2 minutes and then, turn the heat down.
Step 8
Finally, start to include the leafy greens into the bowl. The best part about them is that they take no time to get cooked. So, leave the wok on low heat for 5 to 6 minutes. Once the broth is thick enough, serve the Chicken Tinola in bowls.
Nutritional Values:
● Total Calories 663 kcal
● Carbohydrates 21 gm
● Proteins 48 gm
● Total Fat 42 gm
● Saturated Fat 10 gm
● Polyunsaturated Fat 9 gm
● Monounsaturated Fat 18 gm
● Total Sugars 9 gm
● Dietary Fiber 2 gm
● Cholesterol 172 mg
● Sodium 651 mg
● Potassium 860 mg
● Calcium 327 mg
● Iron 5 mg
● Vitamin A 1752 IU
● Vitamin C 200 mg
READ MORE:
