Chicken Tinola

Tinola is a soup-based dish served as an appetizer in the Philippines. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of siling labuyo chili pepper with ginger, onions and fish sauce. 

Some common variant substitutes for chicken are fish or pork, sayote instead of papaya, and malunggay leaves instead of pepper leaves. This is usually served during cold weather.



                                                                    Ingredients:

2 lbs chicken (cut into serving pieces)
    
1 thumb size ginger root cut into strips

3 cloves garlic (minced)

1 onion (sliced)

2 small to medium sayote/chayote or green papaya (cut into wedges)

1/2 cup pepper leaves

1 Tbsp Fish Sauce (Patis)

3 cups of water

1 chicken cube

2 tbsp cooking oil

Procedure:

1. In a saucepan, saute the garlic, onion & ginger in cooking oil.

2. Add the chicken and cook for 5 minutes or until the chicken colors lightly.

3. Add the fish sauce.

4. Pour-in water and bring to a boil. Simmer until chicken is done about 30 minutes.

5. Add the chicken cube and sayote/chayote. Continue simmering until sayote/chayote is tender.

6. Add pepper leaves and salt to taste.

7. Remove from heat.


Enjoy Eating!

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