Tinola

🛒 Ingredients

• Chicken, bone-in, skin-on 1000 g · 1200 kcal
• Fresh ginger, peeled and sliced 50 g · 40 kcal
• Garlic, minced 15 g · 22 kcal
• Onion, chopped 100 g · 40 kcal
• Cooking oil 15 g · 133 kcal
• Fish sauce 30 g · 16 kcal
• Green papaya or chayote (sayote), peeled, seeded, sliced 400 g · 76 kcal
• Moringa (malunggay) leaves or chili leaves 50 g · 32 kcal
• Water 1500 g · 0 kcal

👨‍🍳 Instructions

1. Heat cooking oil in a large pot over medium heat. Sauté the sliced ginger until fragrant, then add the minced garlic and chopped onion. Cook until the aromatics are softened.
2. Add the chicken pieces to the pot and cook until lightly browned on all sides. Pour in the fish sauce and let it simmer for a few minutes to infuse the flavors.
3. Pour in the water and bring the mixture to a boil. Skim off any scum that rises to the surface, then reduce the heat to low and simmer until the chicken is tender, approximately 20-30 minutes.
4. Stir in the green papaya or chayote slices and cook until they are tender-crisp, about 5-7 minutes. Ensure they are cooked through but still have a slight bite.
5. Finally, add the malunggay or chili leaves and cook for just 1-2 minutes until they wilt. Taste and adjust seasoning with additional fish sauce or salt if needed. Serve hot with steamed rice.