Chicken Tinola with a Twist
Chicken Tinola with a Twist

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken tinola with a twist. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Hi guys, just wanna share with you my simple recipe of Chicken Tinola. Chicken tinola a level up version,mixed with more vegetables and spices. #chickentinola #pinoyfood #pinoyvlogger Chicken tinola is one of the best pinoy comfort food because of its aroma and easy to cook and affordable! hope you. You will not find anything like it from our neighboring Asian countries or even around the globe.

Chicken Tinola with a Twist is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Chicken Tinola with a Twist is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook chicken tinola with a twist using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken Tinola with a Twist:
  1. Get 3/4 kilograms Chicken
  2. Get 1 piece Red Onion
  3. Prepare 4 cloves Garlic
  4. Take 2 1/2 inches Ginger
  5. Get 1 piece Sayote
  6. Prepare 2 bunches Pechay
  7. Prepare 1 tablespoon Patis (Fish Sauce)
  8. Take 2 tablespoon Canola Oil
  9. Take 1 liter Water
  10. Get Salt
  11. Take Ground Black Pepper

This Filipino Chicken Soup is best enjoyed with fish sauce as dipping sauce, and a cup of warm white rice. Introducing Chicken Tinola, a favourite dish of the Philippines and a taste of our childhood. Onions, garlic and ginger are added before being topped up with chicken and veg. Serve with a squeeze of lemon juice for an immune-boosting dish that is flavoursome, soothing and warming.

Instructions to make Chicken Tinola with a Twist:
  1. PREPARE THE INGREDIENTS - Peel the onion and slice thinly. - Peel the garlic and chop finely. - Peel the ginger (using a spoon or peeler) and slice thinly.
  2. Cut the sayote (chayote) lengthwise into 4 parts. Cut out the seed and discard it. Then cut again lengthwise into sticks. Peel and discard the skin. Then cut each stick diagonally into 3 pieces.
  3. Slice off the bottom of the pechay, about 1-inch from the base. Check each leaf for insects. If the leaf is too big, cut it in half vertically. Soak the leaves in salted water for 5 minutes, then rinse well under running water.
  4. Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside.
  5. COOKING INSTRUCTIONS - Heat a large skillet or pot over medium heat and add the oil. - Add the ginger slices and saute for about a minute. - Add the red onion and stir fry for about a minute. - Add the garlic and stir fry for about a minute, until soft.
  6. Add the chicken pieces. Mix and turn the chicken for about 1 1/2 minutes to coat the meat with oil. - Season with fish sauce, a pinch of salt and ground black pepper. - Mix well to distribute the seasoning. - Cover with lid and cook for 5 minutes.
  7. Add the sayote sticks and mix. - Cover again with lid and cook for another 5 minutes. - Add about 1 liter of hot water and bring to boil. - Once it boils, turn the heat to low. Cover with lid and simmer until the chicken and sayote are tender.
  8. Add the pechay leaves and soak it into the soup. - Cover with lid and simmer for 2-4 minutes until the pechay leaves are tender but crisp. - Lastly, give it a good stir and adjust the seasoning according to taste.
  9. Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!

How amazing it is to be human. The things we disregard, the things we hold dear, the things we remember. When my father ladled our portions of the soup, I reached out for my bowl with a certainty that only comes from the naivety of a child that THE liver was in mine. Tinola is a Filipino chicken soup usually served as an appetizer or a main entrée with white rice. Traditionally, this dish is cooked with chicken, wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.

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