Chicken Tinola (Chicken Soup with Ginger and Vegetables)

The Filipino Chicken Tinola (Chicken Soup with Ginger & Vegetables) Recipe Serves 4-5

Filipino Chicken Tinola Chicken Soup with Ginger and Vegetables
2 lbs. chicken, cut into serving pieces
2 cloves garlic, minced
1 tablespoon vegetable oil
1 teaspoon fresh ginger, thinly sliced
1 medium-sized onion, sliced
1 tablespoon fish sauce (patis)
4-5 cups water
1 small raw green papaya
salt and pepper to taste
1 bunch fresh spinach, cut into 3-inch pieces

Peel papaya skin. Cut papaya lengthwise into 4-6 pieces, remove seeds and slice diagonally about 1/2 inch thick. Set aside.

In a deep soup pot over medium heat, sauté garlic in oil until lightly browned. Add ginger and onion, stir for a minute. Add chicken pieces and fish sauce. Cook for 3
minutes. Add water.

Season with a little salt and pepper. Let boil, then simmer covered over medium low heat for 25-30 minutes. Add raw papaya and continue cooking for 6-8 minutes or until tender.

Correct seasonings to taste. Turn off heat. Add spinach, cover for 1-2 minutes. Serve immediately.
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