Recipe book · 60 min

Chicken tinola

A light ginger chicken soup with chayote and leafy greens. What Filipino families make when someone is feeling run down.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 60 minutes

  1. Peel the ginger and cut it into thin matchsticks. Slice the onion and smash the garlic.
  2. Heat the oil in a large pot over medium heat. Cook the ginger, garlic and onion for 3 to 4 minutes until soft and very fragrant.
  3. Add the chicken and 2 tbsp of the fish sauce and stir for 5 minutes until the chicken turns opaque on the outside.
  4. Pour in the broth and 2 cups water. Bring to a boil, skim the foam, then simmer covered for 25 minutes. Start the rice.
  5. Peel the chayote, remove the soft seed, and cut it into wedges. Add it to the pot and simmer 8 to 10 minutes until a fork slides in easily.
  6. Season with the remaining fish sauce and the pepper, then stir in the spinach and turn off the heat. Serve in bowls with rice on the side.

Amounts are on the list above — they change with the number of people; the steps do not.

Something else

Weeknight beef tacosSpaghetti bologneseBeef chiliChicken burrito bowlsEgg fried riceKorean beef bowlsChicken and cheese quesadillasChicken alfredo
Chicken tinola — everything for it, in one tap · DriverRuns