Tinola is a Filipino soup that has been made from boiling chicken, ginger, garlic and other ingredients. It originated during the Spanish colonial era in the Philippines when it was a popular dish among Filipinos. This recipe calls for an easy-to-find ginger-flavored broth base, which makes it perfect for the modern cook. The rich aromas of this comforting dish will remind you of your grandmother’s kitchen or even your own home cooking. The soup takes just minutes to prepare and can be served as a light dinner or wonderful appetizer when served with crusty bread and cheese. If you are looking for something delicious to make after work, this recipe will take no time at all. There is an old wives tale about Tinola being good for colds so make sure to have some on hand next time someone comes down with something!
Ingredients
- 1.5 kg Chicken pieces
- 2 tablespoon Cooking Oil
- 6 cloves Garlic, minced
- 1 pc Onion, sliced
- 2 thumbs Ginger, julienned
- 3 tablespoon Fish Sauce
- 8 cups water
- 1 pack Nora Kitchen Ginger Soup Base Mix
- 2 pcs Chayote, cut into wedges (or green papaya)
- 1 bunch Pepper leaves (or Malunggay or Spinach leaves)
Directions
- In a large pot over medium heat, saute garlic, onion and ginger in oil until it gets soft
- Add in the chicken pieces and stir occasionally until it browns
- Season with fish sauce
- Add water 8 cups of water and bring to boil
- Stir in the Nora Kitchen Ginger Soup Base Mix and simmer for 20 to 30 minutes until chicken is tender
- Add the veggies let it cook for 5 minutes
- Add salt and pepper to taste
External Link
https://www.youtube.com/watch?v=8Ind82f7PgU