Friday, July 1, 2011

Chicken Tinola (Chicken and Papaya Ginger Soup)

This time (rainy season that is…) of the year, a nice hearty Chicken Tinola can warm you to the core-- Try this simple Filipino dish and let me know what you think…

Chicken Tinola (Chicken and Papaya Ginger Soup)
1 kilo whole chicken, cut into serving pieces
1 piece medium-sized unripe papaya, peeled and sliced
2 tablespoons fish sauce
2 tablespoons ginger, julienned
3 cloves garlic, minced
1 medium-sized onion, chopped
5 cups water
1/2 cup malunggay leaves or chili leaves
3 tablespoons oil
In a casserole, heat oil and saute garlic, ginger, and onion until soft. Add the chicken pieces and stir-fry for about 3 minutes. Add water and season with fish sauce and pepper.
Bring to a boil then lower the heat and simmer until the chicken is tender. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.
Remove from heat, put in the malunggay or chili leaves and cover to allow the leaves to cook. Serve hot
Posted SEPTEMBER 2010

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