I’m finally sharing this recipe with you guys 🙂 Chicken Tinola is a local Filipino dish, for those who have never tried this, it’s a ginger based chicken soup! I think it’s perfect for when your not feeling well, as you know Ginger has a long history of use and it helps relieving digestive problems. I personally love making this soup on a rainy day! This particular recipe I played around and added some lemon grass to the stock and it came out really really good! but it’s optional if you would like to use it or not. You can never go wrong keeping it traditional. I just wanted to play around with some flavors. I also cooked this soup on medium / low hear for about 70mins , I love it when the chicken is really soft that it melts in your mouth. I hope you enjoy making this as much as I did.
2 lbs chicken
1 thumb size ginger root cut into strips
2 cloves garlic sliced
1 onion (sliced)
1 green papaya (cut into wedges)
1 Tbsp Fish Sauce (Patis)
6 cups of water
1 chicken cube
2 tbsp olive oil
2 stems of lemon grass cut in half
2 tsp lemon juice
Bok choy (traditionally we use pepper leaves) but they didn’t have any, so I used Bok choy
Cooking method :
Add the green papaya, let it cook till its tender, then add the Bok choy last since it takes just a few mins to cook, then finish it with lemon juice !
Eat over rice, I fried some garlic and topped the rice with it! It just Makes it soooo much more flavorful. 😉