Wednesday, 23 September 2015

ChickenTinola with Sayote and Malunggay leaves

Chicken tinola sayote and malunggay leaves or chicken ginger soup with chayote and moringga leaves. That's the recipe i'm posting for today.  And I've been cooking chicken tinola for at least twice a week for the past few weeks because I need soupy dishes and I am just running out of ideas. 

When you have a gut problem, in my case an annoying IBS, soupy dishes are usually your tummy's best friend. The hot soup provides a tummy relief.  There are even times that I mix the tinola soup, rice, a bit of chicken, and a bit of its veggies in a blender and make a puree out of it.  That's what I usually eat.  My tummy can digest the pureed food more easily rather than just relying on my teeth to grind my food (evil grin)  Hey, you can do this for your babies' food in case they can already have solid food.

Anyway, tinola refers to the Filipino ginger soup dish.  We have several tinola recipe in the blog and just in case you want to check some of our recipes, here's the link to all our TINOLA recipes.

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Ingredients :

Chicken, cut into serving sizes - 1 kg
Onions, diced - 1 medium
Ginger, crushed and diced - 1 1/2 thumb size
Garlic, crushed - 5 cloves
Fish Sauce - 3 tbsp
Low Sodium Salt -  to taste
Black peppercorns, crashed 
Sayote (chayote), diced - 2 medium
Dahon ng Malunggay  (moringga leaves)
Vegetable oil - 1 tbsp
Water - 1L

Cooking Procedure :

1.  In a pot, heat oil and  sauté garlic, onion and ginger. Stir until aromatic
2. Throw in the chicken and stir-fry until they render their own fat  but do not allow the chicken to turn brown.  
3.  Pour in the water and bring to a boil. Season with patis and black pepper.  Simmer for at least 30 minutes or until chicken is almost done.
4. Add the sayote and continue to simmer until the sayote softens. Adjust taste using salt as needed
5.  Throw in the malunggay leaves and continue to simmer for about a  minute then turn of fire.

Serve with rice and enjoy

© myFresha-licious (23September2015)


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