Tinola (chicken soup). Chicken Tinola. this link is to an external site that may or may not meet accessibility guidelines. If you love ginger then this Chicken Tinola is for you. A simple everyday Filipino soup that is very healthy and flavorful.
It involves cooking chicken pieces in ginger broth.
This Filipino Chicken Soup is best enjoyed with fish sauce as dipping sauce, and a cup of warm white rice.
Tinola is a Filipino chicken soup usually served as an appetizer or a main entrée with white rice.
You can have Tinola (chicken soup) using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Tinola (chicken soup)
- Prepare of fresh chicken.
- You need of chayote.
- You need of salt.
- Prepare of Black and white pepper.
- Prepare of maggie.
- Prepare of sugar.
- You need of Ginger.
Traditionally, this dish is cooked with chicken, wedges of green papaya. The combination of ginger, chicken, and fish sauce create a simple, yet flavor-packed chicken soup. I hope you try making this at home, because chicken tinola is so simple, yet so delicious! That's chicken tinola, Filipino comfort food par excellence.
Tinola (chicken soup) instructions
- Wash chicken and chayote, and cut into pieces.
- In a medium heat prepare the oilef saucepan, mix garlic, onion and ginger followed by chicken to unsure chicken got a bit of brown color..
- Put 3 1/2 bottles of mineral water, and put the maggie cube, salt, sugar, pepper. 5 minutes after put the chayote together with chicken and mix as well..
- Make sure the taste and the chayote smooth enough, and serve into a bowl and enjoy your dinner.
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. Chicken tinola is a classic Filipino dish that features ginger and onion as its main flavors. Chicken tinola is an ideal soup for a cold, rainy day, and you don't need to be an experienced cook to make it. Chicken tinola is a chunky soup with three main ingredients—chicken, green papaya and chili leaves (most often, the leaves of the bird's eye chili plant).
