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Chicken Tinola Recipe

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Chicken Tinola

chicken tinola recipe

Chicken Tinola is a Filipino version of chicken soup cooked with fresh simple ingredients like ginger. Mixed with unusual ingredients like green papaya (unripe pawpaw) and moringa leaves, it is a superfood served as a clear chicken broth perfect for winter days. And it has got to be the easiest recipe to follow.

Cost: $10

Serves: 2-3

Prep time: 7 minutes

Cooking time: ~40 minutes

What you’ll need:

1/2 kilo of chicken portions like skinless thighs, drumsticks and wings

2 small thumb-size ginger cut into strips

1 small onion chopped

2 cloves crushed garlic

2 tsp fish sauce

2 tbsp vegetable oil

1 litre water or, if available rice water (water used to wash your rice before cooking. Use the second washing)

1 small green papaya cut into thick wedges (see substitute: chokos or potatoes)

1 cup moringa leaves (see substitute: baby bok choy, baby spinach leaves or chilli leaves)

Substitutes:

Green papaya

Chokos

Green papayas (unripe pawpaws) can be found in most Asian grocery stores. If not available, use 2-3 chokos (chayote squash) or potatoes.

Moringa or malunggay leaves

Moringa is a nutrient-dense vegetable with small tea-like leaves. With over 90 nutrients, 46 different antioxidants and all 8 essential amino acids, it is considered a superfood. It’s not widely available in Australia but can be found in some Asian markets. Otherwise it is easily substituted with baby bok choy, baby spinach leaves or chilli leaves, although without the extra dose of nutrients found in moringa leaves.

Let’s cook:

1. Heat oil in a deep sauce pan. Saute garlic, onion and ginger until aromatic and the onion is soft and translucent.

2. Add the chicken portions and cook for 3-5 minutes until the colour changes slightly. Add salt and fish sauce.

3. Pour the rice water and bring to boil. Lower the heat and simmer for 20 minutes or until chicken is half cooked. Skim and adjust seasoning.

4. Add green papaya (or substitute) and simmer until chicken and vegetable is tender (about 15-20 minutes).

5. Add moringa leaves (or substitute), stir to combine and adjust the seasoning.

6. Remove the pan from heat and let it stand for 2-3 minutes to cook the moringa leaves. Serve hot!

Enjoy!

(image source)



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