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
How to cook it · about 60 minutes
- Peel the ginger and cut it into thin matchsticks. Slice the onion and smash the garlic.
- 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.
- Add the chicken and 2 tbsp of the fish sauce and stir for 5 minutes until the chicken turns opaque on the outside.
- Pour in the broth and 2 cups water. Bring to a boil, skim the foam, then simmer covered for 25 minutes. Start the rice.
- 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.
- 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.
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