Chicken Tinola is a filipino soup for rainy days or any day you want to feel warm. This recipe had been handed down from generation to generation. The best chicken to use is the native chicken
Ingredients
- 1 Whole native dressed chicken cut in serving pcs (or ordinary chicken or if you want a healthy one try 4 pcs of chicken breasts)
- 1 clove garlic chopped and crushed
- 2 pcs of native onions or red onions, sliced thinly or minced
- 3-4 heads of turmeric or ginger, pounded or crushed
- 1 Christophine or chayote,peeled,seed removed and quarterd or
- 1/2 green papaya, or pawpaw or mamao or tree melon peeled seed removed quartered
- pepper corns
- 1-2 boiled, peeled whole eggs (optional)
- 4 potatoes, peeled and quartered
- moringga leaves or malunggay leaves or pepper leaves or both
- leafy cabbages (optional)
- a ladleful of fish sauce or two
- or chicken bouillon or salt to taste
Directions
- 1If using a live, native chicken, be sure to slit its throat and let the blood run out to a bowl with a handful of raw white rice. set aside the rice with the extracted blood
- 2Boil the native chicken over low-medium fire. (Native chickens need time to tenderize than ordinary chicken) set aside when tender
- 3saute onions first then half cook set aside and proceed with the garlic until semi golden brown then add the onions and turmeric and peppercorns.
- 4Add some of the chicken broth from the native chicken Bring to a boil
- 5Add the potatoes, green papaya and potatoes (or plain papaya which is the original veggie for this recipe)let it simmer
- 6Add all the leafy vegetables, fish sauce or salt or chicken cubes and eggs
- 7Pour the remaining broth. Add the extracted blood with rice now already clotted as this, according to our ancestors add flavor.. Simmer for 2-3 minutes more and serve hot with rice. Enjoy
