Family Meals

Chicken Tinola (Filipino Chicken Soup)

Name: Chicken Tinola (Filipino Chicken Soup)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 servings
Ingredients: 800-1000 g chicken pieces, bone in (can be whole chicken cut up or wings and drumsticks etc); 75 g fish sauce; 60 g yellow onion, chopped; 15 g garlic, minced; 20 g ginger, julienned; 20g ginger, finely sliced; 2 stalks lemongrass, white part only,finely sliced plus green ends kept and separated; 1500 g water (more if necessary); 400 g green papaya, cut into 2-3cm cubes; 14 g vegetable oil; 120 g spinach, cleaned (optional); 25 g moringa leaves, stripped and cleaned; 1 g black pepper; Salt to taste (about 2–5 g typically)

8 servings

분량

10 minutes

활동 시간

3 hours 10 minutes

총 시간

요리 시작

재료

800-1000 g chicken pieces, bone in (can be whole chicken cut up or wings and drumsticks etc)

75 g fish sauce

60 g yellow onion, chopped

15 g garlic, minced

20 g ginger, julienned

20g ginger, finely sliced

2 stalks lemongrass, white part only,finely sliced plus green ends kept and separated

1500 g water (more if necessary)

400 g green papaya, cut into 2-3cm cubes

14 g vegetable oil

120 g spinach, cleaned (optional)

25 g moringa leaves, stripped and cleaned

1 g black pepper

Salt to taste (about 2–5 g typically)

방향

Pat the chicken dry and put it in a storage container. Pour approximately half the fish sauce, say 30g, into the bowl and mix to make sure the chicken is thoroughly coated. Cover the container with a lid and marinate on the counter for at least two hours. Note: If you put the chicken in the fridge to marinate, you need to remove it at least 20 minutes before cooking to bring it to room temperature, otherwise the chicken will cook unevenly.

In a pot over medium heat, add the vegetable oil and the onions. Saute for about one to two minutes or until the onions are translucent. Add the garlic and julienned ginger, finely sliced lemongrass and cook for one minute until fragrant, do not burn.

Add the chicken into the pot and stir all the ingredients. Continue to cook the chicken in the pot for 6-8 minutes or until the chicken is lightly browned on the outside.

Add the water, the rest of the fish sauce, the finely sliced ginger, lemongrass green ends, and green papaya into the pot and stir. Raise the heat to medium-high and bring to a simmer.

Lower the heat to low and continue to lightly simmer for about 40 minutes covered with the lid or or until the green papaya is soft and you can pierce it easily with a fork.

Remember to stir occasionally and skim the fat and scum off the top of the soup.

Add all the spinach.

Immediately add all the moringa, then cook for up to one minute to soften the leaves.

Taste test the soup and add the black pepper. If necessary, add additional salt or pepper to taste. The chicken and green papaya should both be tender.