Step-by-Step Guide to Make Award-winning Chicken Tinola

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken tinola. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken Tinola is a Filipino soup dish. It involves cooking chicken pieces in ginger broth. Tinola is traditionally cooked with wedges of unripe papaya and malunggay leaves. Tinola is a Filipino chicken soup usually served as an appetizer or a main entrée with white rice.

Chicken Tinola is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken Tinola is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken tinola using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken Tinola:

1. Take 10 chicken drummettes
2. Make ready 1 knob ginger; sliced
3. Make ready 1/2 onion, cut into wedges
4. Get 4 cloves garlic; chopped
5. Prepare 2 chayotes; cut into 2” chunks
6. Take 3 handfuls baby spinach
7. Take 1 cube Chicken bouillon
8. Prepare to taste Fish sauce
9. Get 1 chili; I used Thai chili but Serrano is preferred
10. Take 1/2 tsp nomnompaleo’s Magic Mushroom Powder (optional)

It is a type of Filipino chicken soup with young papaya or chayote, spinach, malunggay, in ginger broth. How amazing it is to be human. The things we disregard, the things we How to serve. Tinola is traditionally served as a main dish for lunch or dinner.

Instructions to make Chicken Tinola:

1. Prep your ingredients.
2. Sauté your onions in a little oil first. Then add your garlic until fragrant/translucent. (Don’t burn em!)
3. Heat up the chicken until it’s no longer pink.
4. Fillerup with water! Add 1 chicken bouillon cube. Once it comes to a rolling boil, reduce the heat to med and cover.
5. At around 15mins, skim off the oil at the top. Add in the chayote and a whole chili. When cutting your chayote, you wanna make sure you cut off all the white part. It’s tough to eat!
6. Keep boiling on med heat for another 15mins or until the chayote is tender.
7. Add in some freshly ground black pepper and 1/2 tsp of magic mushroom powder. This stuff takes it to another level!
8. Turn off the heat, add in your handfuls of spinach, and fish sauce to taste. I started with 3 tbsp fish sauce, and adjusted as needed. Enjoy!

The things we disregard, the things we How to serve. Tinola is traditionally served as a main dish for lunch or dinner. Chicken tinola is a classic Filipino dish that features ginger and onion as its main flavors. By cooking the chicken at a low temperature for a while, you'll bring out its flavor too and sliced green papaya. This is a guest post by my good friend Marivic Pinedo who is sharing with you her favorite childhood Filipino dish today!

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