Recipe of Award-winning Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken in ginger broth with chayote and moringa - filipino tinola with more veggies. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have chicken in ginger broth with chayote and moringa - filipino tinola with more veggies using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. Prepare 1 large bay leaf
2. Get 1 thumb ginger, sliced lengthwise
3. Prepare 1 red onion, sliced
4. Take 3 garlic cloves, sliced
5. Take 3 chicken thighs, rubbed with salt
6. Get Water, enough to fill pot to brim with all ingredients in
7. Make ready 2 mirliton or chayote, peeled & sliced
8. Make ready 5 pcs winged beans, sliced
9. Take 1 bunch moringa / malunggay leaves
10. Make ready 1 thin bunch cilantro, chopped
11. Prepare 1 chicken broth cube
12. Make ready 3-4 Tbsp fish sauce or as needed
13. Prepare 1 thumb-length raddish, sliced in discs (optional)
14. Get 1 finger chili, slice in the middle for heat

Steps to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. In a big soup pot add water, chicken and a bay leaf over medium heat. Another way of cooking is to sauté the garlic & onions with the browning of chicken before adding water.
2. Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.
3. Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.
4. Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.
5. Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.
6. Eat on it's own or pour hot soup over steamed rice for a hearty meal.

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