Chicken Tinola
Chicken Tinola

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken tinola. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken Tinola is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Chicken Tinola is something which I have loved my entire life.

A Weekend Gig, Or Your Life's Calling. Get Everything You Need From a Job On Totaljobs. Check Wayfair's vast choice of top brands & styles and get great discounts daily. Chicken Tinola is a Filipino soup dish.

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

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

Serve as a soup and or main dish. Chicken tinola was a huge favorite with my family when my brother and I were growing up. My father taught me how to make a special dipping sauce to make the tinola experience even more satisfying — a mixture of mashed chicken liver with fish sauce. I taught my own kids to eat tinola with chayote.

Steps 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!

My father taught me how to make a special dipping sauce to make the tinola experience even more satisfying — a mixture of mashed chicken liver with fish sauce. I taught my own kids to eat tinola with chayote. Put simply, Tinola is a Filipino dish with chicken pieces cooked in ginger-flavored broth. It also usually has chayote or green papaya and green leaves like chili leaves or malunggay (moringa). The addition of lemongrass is optional, but it enhances the ginger flavor of the soup and gives the dish a refreshing aroma.

So that’s going to wrap this up with this exceptional food chicken tinola recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!