Chicken Tinola (Ginger-based Chicken Soup)
INGREDIENTS:
- 1 whole (2.5 lbs.) chicken, cut into serving slices
- 1 small green papaya or chayote, cut into wedges
- 2 small potatoes, quartered (optional)
- 1 thumb-sized ginger, julienned
- 4 cloves garlic, minced
- 1 small white onion, finely chopped
- 1 L hugas-bigas (rice washing)
- 3 tbsps. patis (fish sauce)
- a handful of chili pepper leaves or malunggay (moringa) leaves
- 3 tbsps. cooking oil
- Heat the cooking oil in a heavy-bottomed pan. Sauté the garlic, onion and ginger until translucent and fragrant.
- Add the chicken and cook until the color lightens. Add the fish sauce and mix to incorporate the flavors.
- Pour-in the rice washing, enough to cover the chicken pieces. Bring the water to a boil and then set to simmer for 30 minutes.
- Add papaya or chayote and potatoes. Continue to simmer for 5 to 10 minutes or until the vegetables are soft. Adjust the seasonings.
- Remove from heat and then add chili pepper leaves or moringa. Leave aside for 2 minutes.
- Transfer in a serving dish and serve warm. Enjoy!
**Number of Servings: 5 to 7
TIPS FROM ENZ:
- Using native chicken instead of the usual commercialized chicken yields a more flavorful soup but requires longer cooking time to tenderize the meat.
- Plain water can also be used instead of rice washing.
- Aside from chicken, other meat can also be used like fish and other seafoods (squid, clams and mussels).