Chicken Tinola (Chicken Ginger Stew)
Chicken Tinola (Chicken Ginger Stew)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken tinola (chicken ginger stew). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken Tinola (Chicken Ginger Stew) is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chicken Tinola (Chicken Ginger Stew) is something which I have loved my entire life. They are fine and they look wonderful.

Tinolang manok or chicken ginger stew is one dish that almost all Filipino families cook and serve for lunch or dinner. Tinola is tasty dish made by boiling chicken sautéed in ginger and adding vegetables and spices. It is best eaten hot as soup or eaten with steamed white rice and seasoned with patis (fish sauce) and chilies.

To begin with this recipe, we have to first prepare a few components. You can have chicken tinola (chicken ginger stew) using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken Tinola (Chicken Ginger Stew):
  1. Take 1/2 kg chicken
  2. Prepare 1 small ginger (cut into strips)
  3. Prepare 1 head onion (chopped)
  4. Prepare 3 clove garlic (pitted or chopped)
  5. Prepare 1 tbsp fish sauce
  6. Take 1 chicken broth cubes
  7. Take 1 small green papaya/unripe papaya (cut into wedges)
  8. Prepare 10 siling labuyo leaves (chili pepper)
  9. Make ready 1 liter water

Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent. Pour in water (or rice water, if using). Lower the heat and let it simmer until chicken is half-done.

Instructions to make Chicken Tinola (Chicken Ginger Stew):
  1. Fry onions,garlic and ginger in a hot oil.
  2. Add chicken. Cook until slightly brown.
  3. Add fish sauce.
  4. Add 1L water and chicken broth cubes. Simmer for 5-10mins.
  5. Then add the green papaya, bring to a boil until the papaya is cook.
  6. Add a pinch of salt and black pepper to taste.
  7. Add the sili leaves. Simmer for another 3-5mins. Do not over cook the vegetables.
  8. Serve hot.

OPTIONAL: half a Chicken Bouillion cube. Heat a saucepan large enough to slowly sweat the garlic, onions, and ginger. I usually go onions for a bit, then ginger, then garlic, and stirfry all of it together. Don't burn it or cook at super high heat, just caramelize it and get that awesome onion-garlic smell that doesn't come out of. Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines.

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