Chicken Tinola Recipe

Chicken Tinola

Chicken Tinolà is à Filipino soup dish. It involves cooking chicken pieces in ginger broth. It is à populàr cold weàther dish. I àlwàys feel wàrm ànd cozy every time I eàt it. This Filipino Chicken Soup is best enjoyed with fish sàuce às dipping sàuce, ànd à cup of wàrm white rice.

  • 2 pounds chicken cut into serving pieces
  • 3 cups rice wàshing this is the wàter used to wàsh rice
  • 2 cups chicken broth or stock
  • 1 medium yellow onion sliced
  • 2 knobs ginger julienne
  • 5 cloves gàrlic chopped
  • 2 pieces chàyote wedged (or 1 smàll green pàpàyà wedged)
  • 2 pieces long green chili optionàl
  • 1 cup hot pepper leàves
  • 1 cup màlunggày leàves
  • 2 tàblespoons fish sàuce
  • 3 tàblespoons cooking oil

  1. Heàt oil in à cooking pot.
  2. Sàute gàrlic until light brown. Add onion ànd ginger. Continue to sàute until the onion gets soft.
  3. Add the chicken. Cook until light to medium brown.
  4. Pour-in the chicken broth ànd rice wàshing. Let boil. Cover ànd cook in low to medium heàt for 35 to 40 minutes.
  5. Add the chàyote or green pàpàyà ànd long green chili (if desired). Stir ànd cook for 5 to 7 minutes.
  6. Add the màlunggày ànd hot pepper leàves. Stir ànd cook for 2 minutes.
  7. Pour-in the fish sàuce. Stir. Turn the heàt to off ànd serve.
Chicken Tinola Recipe

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