Chicken Tinola (Chicken and Papaya Ginger Soup)

This time (rainy season that is…) of the year, a nice hearty Chicken Tinola can warm you to the core. Try this simple Filipino dish and let me know what you think….

Chicken Tinola (Chicken and Papaya Ginger Soup)

1 kilo whole chicken, cut into serving pieces
1 piece medium-sized unripe papaya, peeled and sliced
2 tablespoons fish sauce
2 tablespoons ginger, julienned
3 cloves garlic, minced
1 medium-sized onion, chopped
5 cups water
1/2 cup malunggay leaves or chili leaves
3 tablespoons oil

In a casserole, heat oil and saute garlic, ginger, and onion until soft. Add the chicken pieces and stir-fry for about 3 minutes. Add water and season with fish sauce and pepper.

Bring to a boil then lower the heat and simmer until the chicken is tender. Add in the papaya and simmer for another 5 minutes or until the papaya is tender.

Remove from heat, put in the malunggay or chili leaves and cover to allow the leaves to cook. Serve hot



About Chef Day

My Passion : Cook, Eat and Celebrate Life !
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