Hi food buddies here in hive!
I wasn't able to post yesterday so today i will share our dinner. Chicken Tinola has many variants but the main ingredient is chicken. Usually in province we uses native chicken because it's tastier and papaya that we grow in our backyard but since we moved to the city it's not easy to find native chicken so we use the chicken available in the market. This dish is very helpful to us when we got sick, it's warm soup soothes our sore throat and it will make me sweat. This is also a good dish during rainy days.
Here are the ingredients i used:
| 2 Tablespoon | Cooking Oil |
| Thumb-size | Ginger, peeled and sliced diagonally |
| 1 Medium size | Onion, minced |
| 3 Gloves | Garlic, minced |
| 200g | Chicken, chopped to desired size |
| 2 Medium size | Chayote, slice thick diagonally |
| 3 Cups | Water |
| 1 | Chicken Cubes |
| Salt and pepper to taste |
| bunch | Chili leaves |
Let's start cooking!
Pre-heat pan then add cooking oil.
Saute ginger until fragrant.
Saute the onion and garlic for a minute.
Next is chicken, let it turn to lightly brown. Stir ocassionally.
Add the chayote, saute to let it absorb the taste of onion, garlic and ginger.
Pour water and chicken cubes.
When it is boiling try to taste the soup, then put salt and pepper to taste. Let it simmer.
When the chayote is about to cook, put the chili leaves and let simmer for a minute to avoid overcooking it. Turn off the heat.
Chicken Tinola is now ready to be eaten, serve it while hot and with steam rice.
Thank you guys for all your support, and for inviting me in your community. Spread Love and let's all stay safe. See you again to my next blog.
I love Tinola especially when it has a spice kick with a lot of ginger.
Me too, but for kids sake I just put little about of ginger.