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home > recipes > meat > filipino tinola
from Philippines Serves 2. 2-3 chicken breasts, cut up into small pieces 2-3 garlic cloves, minced 1 small onion, sliced 2 tablespoons gingerroot, zested 3 tablespoons fish sauce 1 chayote, peeled and cubed (You can also substitute green papaya or winter melon) olive oil 3/4 to 1 cup water Saute garlic, onion and ginger in oil for 30 seconds over med heat. Add chicken and saute until chicken meat turns white. Add fish sauce. Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out. Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment). Add chayote and simmer for 5 minutes or until vegetables are tender. Serve over rice.

Filipino Tinola


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(posted January 30, 2007)

from Philippines

Serves 2.

2-3
chicken breasts, cut up into small pieces
2-3
garlic cloves, minced
1 small
onion, sliced
2 tablespoons
gingerroot, zested
3 tablespoons
fish sauce
1
chayote, peeled and cubed (You can also substitute green papaya or winter
melon)
olive oil
3/4 to 1 cup water

Saute
garlic, onion and ginger in oil for 30 seconds over med heat.

Add
chicken and saute until chicken meat turns white. Add
fish sauce.

Cover and
simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.

Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more
fish sauce at the table. really, you should just experiment).

Add
chayote and simmer for 5 minutes or until vegetables are tender.

Serve over
rice.



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