Chicken tinola is a basic household food for Filipinos. It’s easy to make and at the same time healthy for the whole family. It’s a ginger based soup that is mostly the usual food in a Filipino home.
I know this might be so easy and common for some but this may be useful for those who want cook quickly with few kitchen ingredients, less preparations, and no additional flavorings. I don’t cook with flavor enhancements because everything I cook will also be eaten by our baby. I’d like to keep every meal healthy, no preservatives, no enhancements, just natural.
Our 1 year old baby never ate baby food. She learned to love whatever food we eat on the table. This makes it easy for us when we eat out since we don’t need to bring her food or any utensils for her. She never also used plastic spoon and fork but uses the silver wares available.
Sharing my own recipe which you can tweak too according to your preference 🙂 Enjoy!
- 1/2 kilo of chicken, cut into serving pieces
- 4 cups of water
- 1 large or 2 medium green papaya known as sayote, cut into wedges
- 1 tablespoon garlic, minced
- 1 medium onion, chopped
- 1-2 thumbs ginger, cut into strips
- 2-4 tablespoons fish sauce
- malunggay leaves, 1/2 cup I removed the stems (depends how much you want to put)
- 2-3 tablespoons of cooking oil
- salt and pepper to taste
- First, sauté the garlic, onion, and ginger
- Add the chicken and cook until it becomes light brown
- Add the fish sauce and mix
- Add the water and let it boil. Simmer for 15-30 mins.
- Add the sayote / green papaya and malunggay leaves, simmer for 5 mins
- Add salt and pepper to taste
- Share and enjoy! 🙂
*** Some put pepper leaves, bok choy, or spinach.
*** Serve hot to enjoy the soup and wit plain rice.
“Food always taste better when you eat it with the people you love.”