Tinola

Name: Tinola
Ingredients: 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); 1/2 lb spinach or 1/2 lb pepper leaves

10 ingredients

9 steps

Ingredients

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)
1/2 lb spinach or 1/2 lb pepper leaves

Directions

1

Boil the chicken in water (in appropriate size pan) until cooked through. Take the chicken off the bone and set aside the broth.
2

In a saucepan, heat oil over medium heat.
3

Saute garlic, onion and garlic for about 2 minutes.
4

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.
5

Season with fish sauce and salt.
6

Add chicken stock and papaya, then bring to a boil.
7

Add spinach. If it seems a bit bland, add more salt or fish sauce to taste. Cover and remove from heat.
8

Let it stand 5 minutes to let the spinach cook from the soup's heat.
9

Serve with rice.