Chicken Tinola | Recipes
There are very few soups that are fitting all year round, but tinola is definitely in that small group of them. This Filipino dish is guaranteed to warm the cockles in summer and winter months. You can eat it with rice, or, quite simply, on its own. It's an easy dish to make, so requires very little prep and cooking time.
INGREDIENTS: Chicken (whole) Garlic x half a clove Ginger x 5 inches Bird's eye Chili x 6 Pak choi x 3 Bay leaves x 2 Jasmine rice Lemon and parsley to garnish
METHOD Begin by prepping the jasmine rice for steaming. For this recipe, I used a rice cooker. Thoroughly rinse the rice twice. Save the water from the second rinse; you'll need it for later. As a tip: dip your hand to the bottom of the pot, to measure the level of rice. The amount of water used to cook the rice should be double the level of rice.
After cleaning the whole chicken, chop into serving chunks of preference i.e. drumsticks, thigh, breast.
Then add the chicken. Gently fry to lock in the flavour. Continue stirring until ingredients are lightly browned.
Serve with steamed jasmine rice, and squeeze some lemon juice into the tinola to complement the chicken. Wash down with sparkling water and a hint of mint. Kain na!
SERVES: 4 PREP TIME: 25 minutes COOKING TIME: 1 hour
What are some of your favourite year-round soups?
As ever,
Rebecca-Monique All content on www.blaquepearl.com is protected by copyright law and should not be reproduced or published without the owner's consent.