My sister and I prepare a chicken tinola for our dinner. Cooking is our time to have bonding together because she’s whole day at work while me stayin’ at home, the funny thing here is, I am the one whose graduated from HRM but my sister is the one who cook for us every time. And honestly, I am not a good cook but having trained and exposed to those work it easy now to apply those things, may be what I only love about my course is to design, to plate food and eat.hehehe..
Tinola is a ginger and onion based soup with chicken as the usual main ingredient. 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. This dish is best served during cold and rainy weather because of the warming effect of the soup.
The secret in making a good chicken tinola is to simmer the chicken for longer periods of time. This will let all the flavor of the chicken come out and it also makes the chicken tender. You can also use malunggay leaves instead of pepper leaves (or even both) to maximize the health benefits.
Chicken Tinola Recipe
- 1 whole chicken, cut into serving pieces
- 36 ounces rice washing
- 1/2 pc small green papaya, cut into wedges
- 1 tbsp garlic, minced
- 1 medium sized onion, chopped
- 1 thumb ginger, cut into strips
- 2 tbsp fish sauce
- Hot pepper leaves
- Sauté the garlic, onion, and ginger
- Put-in the chicken and cook until color turns light brown
- Add the fish sauce and mix well
- Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
- Add the green papaya wedges and simmer for 5 minutes
- Add the hot pepper leaves
- Add salt and pepper to taste
recipe and procedure are courtesy of