Chicken Tinola with a Twist. This is the recipe for a non-traditional chicken tinola recipe using pechay leaves and sayote. #chickentinola #pinoyfood #pinoyvlogger Chicken tinola is one of the best pinoy comfort food because of its aroma and easy to cook and affordable! hope you ENJOY this recipe Chicken 'tinola' is a dish from the Philippines that's akin to chicken soup popular in western countries. It's a common comfort food that's great to have during cool weather or if you have a cold. The hot clear soup infused with the goodness of chicken is soothing to the throat and a balm to a… Tinolang manok with a twist!
Don't over cook papaya or chayote. If chicken becomes tender add in chili leaves. You can add malunggay leaves if no chili leaves. You can cook Chicken Tinola with a Twist using 11 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chicken Tinola with a Twist
- You need 3/4 kilograms of Chicken.
- It’s 1 piece of Red Onion.
- You need 4 cloves of Garlic.
- Prepare 2 1/2 inches of Ginger.
- You need 1 piece of Sayote.
- Prepare 2 bunches of Pechay.
- You need 1 tablespoon of Patis (Fish Sauce).
- Prepare 2 tablespoon of Canola Oil.
- Prepare 1 liter of Water.
- It’s of Salt.
- You need of Ground Black Pepper.
You now have chicken tinola so for a twist after your tinola is done cooking, add cup of gata (coconut milk), season with salt and pepper, let it boil then turn off the heat. Tinolang Manok is the ultimate comfort food! Made of chicken, green papaya, fresh spinach, and a ginger-flavored broth, this Filipino soup is hearty, healthy, and tasty. Tinolang Manok (Chicken Tinola) How amazing it is to be human.
Chicken Tinola with a Twist instructions
- PREPARE THE INGREDIENTS Peel the onion and slice thinly. Peel the garlic and chop finely. Peel the ginger (using a spoon or peeler) and slice thinly..
- Cut the sayote (chayote) lengthwise into 4 parts. Cut out the seed and discard it. Then cut again lengthwise into sticks. Peel and discard the skin. Then cut each stick diagonally into 3 pieces..
- Slice off the bottom of the pechay, about 1-inch from the base. Check each leaf for insects. If the leaf is too big, cut it in half vertically. Soak the leaves in salted water for 5 minutes, then rinse well under running water..
- Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside..
- COOKING INSTRUCTIONS Heat a large skillet or pot over medium heat and add the oil. Add the ginger slices and saute for about a minute. Add the red onion and stir fry for about a minute. Add the garlic and stir fry for about a minute, until soft..
- Add the chicken pieces. Mix and turn the chicken for about 1 1/2 minutes to coat the meat with oil. Season with fish sauce, a pinch of salt and ground black pepper. Mix well to distribute the seasoning. Cover with lid and cook for 5 minutes..
- Add the sayote sticks and mix. Cover again with lid and cook for another 5 minutes. Add about 1 liter of hot water and bring to boil. Once it boils, turn the heat to low. Cover with lid and simmer until the chicken and sayote are tender..
- Add the pechay leaves and soak it into the soup. Cover with lid and simmer for 2-4 minutes until the pechay leaves are tender but crisp. Lastly, give it a good stir and adjust the seasoning according to taste..
- Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!.
The things we disregard, the things we hold dear, the things we remember. CHICKEN TINOLA WITH A TWIST CJ TV Network. Tinola is a Filipino chicken soup usually served as a main entrée paired with white rice. Traditionally, this dish is cooked with wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. For a twist, I used pechay leaves and sayote.