Tinola

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chicken (drumstick, breast, leg quarters, or whatever you happen to have on hand)
  • 1
    tablespoon cooking oil
  • 2
    tablespoons fresh ginger, grated (or powder if you don't have fresh)
  • 3
    garlic cloves, diced
  • 1
    medium onion, diced
  • 2
    tablespoons fish sauce (patis)
  • 1
    teaspoon salt (or to taste)
  • 5
    cups water
  • 1
    medium papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
  • 12
    lb spinach or 1/2 lb pepper leaves
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DIRECTIONS

  • Boil the chicken in water (in appropriate size pan) until cooked through. Take the chicken off the bone and set aside the broth.
  • In a saucepan, heat oil over medium heat.
  • Saute garlic, onion and garlic for about 2 minutes.
  • Add the chicken and saute for another 2 to 3 minutes. You may add more oil to help prevent the chicken from sticking to the bottom of the pan if you wish.
  • Season with fish sauce and salt.
  • Add chicken stock and papaya, then bring to a boil.
  • Add spinach. If it seems a bit bland, add more salt or fish sauce to taste. Cover and remove from heat.
  • Let it stand 5 minutes to let the spinach cook from the soup's heat.
  • Serve with rice.
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