Simple Way to Make Speedy Chicken Tinola with a Twist
Hello everybody, it's John, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Homemade Chicken Tinola with a Twist. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken Tinola with a Twist, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tinola with a Twist delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tinola with a Twist is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Tinola with a Twist estimated approx 45 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Chicken Tinola with a Twist using 11 ingredients and 9 steps. Here is how you can achieve that.
Tinola is a Filipino chicken soup usually served as a main entrée paired with white rice. Traditionally, this dish is cooked with wedges of green papaya, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce. For a twist, I used pechay leaves and sayote.
Recipe: @HomebasedChef
Video: https://youtu.be/G1qhC5EyBOI
Ingredients and spices that need to be Take to make Chicken Tinola with a Twist:
- 3/4 kilograms Chicken
- 1 piece Red Onion
- 4 cloves Garlic
- 2 1/2 inches Ginger
- 1 piece Sayote
- 2 bunches Pechay
- 1 tablespoon Patis (Fish Sauce)
- 2 tablespoon Canola Oil
- 1 liter Water
- Salt
- Ground Black Pepper
Steps to make Chicken Tinola with a Twist
- PREPARE THE INGREDIENTS
Peel the onion and slice thinly.
Peel the garlic and chop finely.
Peel the ginger (using a spoon or peeler) and slice thinly.
- Cut the sayote (chayote) lengthwise into 4 parts. Cut out the seed and discard it. Then cut again lengthwise into sticks. Peel and discard the skin. Then cut each stick diagonally into 3 pieces.
- Slice off the bottom of the pechay, about 1-inch from the base. Check each leaf for insects. If the leaf is too big, cut it in half vertically. Soak the leaves in salted water for 5 minutes, then rinse well under running water.
- Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside.
- COOKING INSTRUCTIONS
Heat a large skillet or pot over medium heat and add the oil.
Add the ginger slices and saute for about a minute.
Add the red onion and stir fry for about a minute.
Add the garlic and stir fry for about a minute, until soft.
- Add the chicken pieces. Mix and turn the chicken for about 1 1/2 minutes to coat the meat with oil.
Season with fish sauce, a pinch of salt and ground black pepper.
Mix well to distribute the seasoning.
Cover with lid and cook for 5 minutes.
- Add the sayote sticks and mix.
Cover again with lid and cook for another 5 minutes.
Add about 1 liter of hot water and bring to boil.
Once it boils, turn the heat to low. Cover with lid and simmer until the chicken and sayote are tender.
- Add the pechay leaves and soak it into the soup.
Cover with lid and simmer for 2-4 minutes until the pechay leaves are tender but crisp.
Lastly, give it a good stir and adjust the seasoning according to taste.
- Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!
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