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| Chicken Tinola Recipe |
- 3 lbs chicken (any cut will do)
- 3 garlic cloves, diced
- 1 tablespoon cooking oil
- 2 tablespoons fresh ginger, grated or powder
- 1/2 lb chili pepper leaves
- 1 medium onion, diced
- 1 teaspoon salt
- 5 cups water
- 2 tablespoons fish sauce
- 1 medium raw papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
Here is How To Cook It! Cooking Method Chicken Tinola:
1. Boil the chicken in water until cooked through. Take the chicken off the bone and set aside the broth.
2. In a pan, heat the oil over medium heat.
3. Saute the garlic, onion and garlic for about two minutes.
4. Add the chicken and saute for another two to three minutes.
5. Season with salt and fish sauce.
6. Add chicken stock and papaya, then bring it to a boil.
7. Add chili pepper leaves. Cover and remove from heat.
8. Let it stand 5 minutes to let the leaves from the soup's heat.
9. Ready serves for 4-6 persons.
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