Friday, 2 October 2015

Chicken Tinola Noodle Soup




For the previous more than 4 weeks now,  I've been cooking soup dishes most of the time because of my off-again-on-again relationship with my gut.  And having hot soups for lunch and supper is a tummy-relief for me.  The Husband always enjoys our soupy dinner a lot and I am not sure who is happier eating noodle soups, me or him (evil grin)

The Husband likes noodle soups specially when it is misua or sotanghon or known to some cultures as glass noodles or starch noodles.  And I also prefer rice and starch noodles over egg noodles as they are friendlier to my tummy.  My gut finds them easier to digest.  So one time when I cooked chicken tinola for dinner,  the Husband requested that I add sotanghon or misua the next time. He actually requested that I cook tinola with sotanghon or misua for lunch the following day.

And so here goes the request, chicken tinola noodle soup.  Just in case you are not familiar with the Filipino tinola let me give you a quick and brief overview.  Tinola refers to a ginger soup dish and the most commonly known tinola uses chicken or other fowl as the main ingredient.  If you are interested in more of our tinola recipe, check out Tinola Recipes.

CHICKEN TINOLA NOODLE SOUP
(http://www.myfresha-licious.com/ )

Ingredients :

Chicken, cut into serving sizes - 500 grams
Sotanghon or glass/starch noodles - 100 grams
Chicken gizzard - a handful
Chicken heart - a handful
Chicken Liver - a handful
Onions, diced - 1 medium
Ginger Powder - 1/2 tsp
Ginger, crushed and diced - 1 1/2 thumb size
Garlic, crushed - 5 cloves
Fish Sauce - 5 tbsp
Low Sodium Salt -  to taste
Black peppercorns, crashed 
Papay, diced - 2 medium
Water - 1 1/2 L

Cooking Procedure :

1.  In a pot, dump all the ingredients except for the noodles and chicken liver. Bring to a boil and simmer for at least 60 minutes.  Check the water level every 20 minutes then add more water as needed
2. After 50 minutes, boil water in a separate pot and soak the sotanghon in it for 10 to 15 minutes until it softens.  Drain and set aside.
3. In a small pot, pour a few scoop of the chicken broth, toss in the chicken liver and simmer for about 5 minutes.  Remove from fire
4.  After 10 minutes (total cooking time now is 60 minutes), add the papaya and continue to simmer until the sayote softens. Toss in the liver and continue to simmer for another 2 minutes.  Adjust taste using salt as needed.  Remove from fire after.
5.  In the pot where the  sotanghon ispour some soup in it and allow to stand until serving time.
6.  Assembling the noodle soup bowl:  place sotanghon in serving bowls, pour soup in it, top it with the chicken and papaya then garnish with diced green onion leaves.

Serve with rice and enjoy

© myFresha-licious (02October2015)





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