Chicken Tinola is a Filipino soup dish.
Warmth from ginger and chilies
Heat especially during cold rainy days.
Bones provides more flavour in soup. Using chix breast won’t work.
Chayote / chokos or green papaya. Sili Chili leaves, malunggay.
Here In NZ, fresh chayote are only available during fall. There are frozen chayote & green papaya in asian stores but personally I don’t like the texture.
2 tablespoons oil
2 cloves garlic, crushed
1 medium onion, sliced thinly
1 thumbsize ginger, sliced thinly
600 grams bone-in chicken pieces
1 tablespoon fish sauce
1 liter water
1 chicken broth cube
2 green finger chilies
400 grams bokchoy or spinach
In a medium size sauce pot, saute onion, garlic and ginger. Add chicken pieces and fish sauce. Stir so it would not stick on the pan. Cover and allow to boil for 3 minutes.
Remove cover and stir making sure chicken are not sticking on the bottom of the pan. Add half the water and the chicken broth cube. Simmer for 10 minutes. Skim off scum and some fat on top to have clear soup.
Add in green chilies. Taste the soup. Add more fish sauce if needed.
Add in bokchoy or spinach. Simmer for another 3 minutes.