RCI-SP.003.0686.001
Tinola
Tinola Chicken ginger stew. This is chicken in a clear soup. Very satisfying. The dominant flavour (besides the chicken) should be the ginger, then the patis (fish sauce) and then the chile tops adds a piquant flavour as a finish.
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- kilo chicken - cut into serving pieces1 unit
- 1½ Tbsp
- 1 Tbsp
- 1 medium
- square inch ginger - julienned1 unit
- patis (fish sauce)2 Tbsp
- rice water or plain water5 cups
- chayote (sayote) or unripe papaya1 unit
- a bunch of chilli tops (talbos ng sili)1 unit
Method
1
Heat oil in a large pot or deep pan over medium heat.
2
Sauté minced garlic and sliced onion until fragrant and softened, about 2-3 minutes.
3
Add julienned ginger and stir-fry for 1 minute until fragrant.
1 minutes
4
Add chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally until the chicken is lightly browned on the outside.
6 minutes
5
Pour in rice water (or plain water) and add patis; bring the mixture to a boil.
5 minutes
6
Reduce heat to low and simmer for 15 minutes, allowing the chicken to cook through and flavors to infuse.
15 minutes
7
Peel and cut the chayote into bite-sized wedges, then add to the pot.
5 minutes
8
Simmer for another 5-8 minutes until the chayote is tender but still holds its shape.
6 minutes
9
Add the chilli tops to the pot and stir gently, simmering for 2-3 minutes just until the greens are wilted.
3 minutes
10
Taste and adjust seasoning with additional patis if needed, then serve hot in bowls with the broth.