Chicken Tinola is one of my daughter’s favorite dishes. Tinola is ginger soup with meat (either chicken or pork), chayote or green papaya and chilli leaves or malunggay. Now that the temperature is dropping, chicken tinola is perfect to comfort and warm you. Below is my recipe of chicken tinola.
½ kg. chicken (cut into serving pieces)
2 chayote or 1 medium sized green papaya (cut into wedges)
1 cup chilli leaves or malunggay
thumb-size ginger root (sliced thinly)
1 medium size onion (sliced)
3 cloves garlic (minced)
2 tbsp. oil
3 tbsp. fish sauce
6 cups water
1/3 tsp. whole black pepper
salt to taste (optional)
In a pan, heat oil over medium heat. Sauté onion, garlic and ginger until golden brown. Add chicken, fish sauce and pepper. Cover and let it simmer until the juice evaporates and the chicken turns a little brown. Add water then cover and let it boil until the chicken is tender. Add chayote or green papaya and boil for another 3 minutes. Add salt (optional). Add the chilli leaves or malunggay just before you turn off the stove so as not to overcook it. Serve hot and enjoy!