Tinola (Filipino Ginger-Garlic Chicken Soup)
- Replies 0
A classic from Filipino home kitchens, Tinola is a light yet nourishing chicken soup seasoned with plenty of ginger and garlic. It’s typically simmered with green papaya (or chayote) and leafy greens, and often served with jasmine rice for a meal that’s as wholesome as it is comforting.
Ingredients:
Directions:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Image source: Eating Well
Ingredients:
- 3 tablespoons neutral oil (such as canola or avocado)
- ½ cup chopped yellow onion
- ¼ cup thinly sliced fresh ginger
- 6 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1½ cups peeled and cubed green papaya or chayote
- 2 cups chopped malunggay (moringa) leaves or bok choy leaves
- 1 tablespoon fish sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Directions:
- Heat the oil in a large pot over medium heat. Add the onion, ginger, and garlic. Cook, stirring, until the onion becomes translucent—about 3 minutes.
- Add the chicken and pour in the broth. Stir and cook until the chicken is just cooked through, about 5 minutes.
- Stir in the papaya (or chayote), greens, fish sauce, salt, and pepper. Simmer for another 5 minutes, until the vegetables are tender and the flavors meld together.
- Serve hot on its own or alongside jasmine, wild, or quinoa rice for a heartier meal.
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
