Easy Chicken Tinola Recipe
Chicken Tinola is a classic Filipino soup that is very easy to cook and uses very simple ingredients. It is a very common dish in the Filipino household that deserves more appreciation. It’s warm, comforting and hearty. Cook it real good and rediscover the goodness of this Filipino Chicken soup.
There are many versions of Chicken Tinola. Some have tanglad (lemongrass), others add chicken liver and blood, but the one I like the most is Chicken Tinola with lots of ginger, pepper, onion, and chicken blood with rice. Chicken blood with rice is common in Malolos, however in Pampanga I have still yet to find chicken blood cake with rice.
How to cook chicken tinola
Cooking Tinola does not require a lot of time or advanced cooking skills. Saute, boil, simmer. It’s so simple that sometimes it was hard to appreciate its goodness, but cook it real good to rediscover the goodness of this Filipino Chicken soup.
What is tinola in English?
I don’t know of any direct translation of tinola in English but Chicken Tinola is basically the Filipino version of Ginger Chicken Soup. If I would introduce chicken tinola to someone for the first time, I would definitely describe it as that, a Filipino Ginger Chicken Soup.
Chicken Tinola is Healthy
Chicken soup is widely appreciated to be beneficial to the health of body and mind. This Filipino chicken soup just like other chicken soup helps relieve the nasty cold. Add tanglad and malunggay leaves for a boost of antioxidants, vitamins and minerals.
What is Rice Washing?
Rice is washed before cooking to remove the starch from the outer part of the rice grains. The water from the rinse is rice washing. In the Philippines, we think rice washing makes soup taste better. I have tried to use rice washing but I really didn’t notice much difference. It surely saves water to use rice washing but as for making the soup taste better, I couldn’t really tell.
Vegetables for your chicken tinola
The most preferred ingredient is papaya but since green papaya is not readily available all the time, sayote is used more these days. If you are outside the Philippines, zucchini or bottle gourd are good alternatives to green papaya and sayote.
- 500 grams chicken cut into serving pieces
- 1 small green papaya or sayote
- 1 white onion sliced thinly
- 3 cloves garlic chopped
- 2 thumb sized ginger julienne
- Chili leaves stems removed
- 5 cups water or rice washing
- 3 tbsp patis fish sauce
- Salt and pepper
- Green finger chili optional
- chicken liver and chicken blood cake optional
- Saute onion in a soup pot.
- Once the onion starts to sweat add the ginger and garlic.
- Continue to saute for 2 minutes to allow the aromatics to blend well together.
- Add the chicken (chicken liver and chicken blood cake optional) and cook for 3 or 5 minutes.
- Pour water or rice washing.
- Boil under medium heat for 25-30 minutes
- Pour some patis, salt and pepper, green finger chili.
- Add green papaya or sayote, and simmer for 5 minutes.
- Add chili leaves, continue to simmer for 2 more minutes.
- Turn off heat and serve hot with calamansi and patis dip.
Try adding some crushed chicken liver and chicken blood cake in your calamansi and patis dip. I learned this from an Instagram account I am following, Cathie Carpio. I think it’s common practice in Batangas to add them in the tinola dip. It’s very flavorful, a whole new delightful tinola experience that will make you want more rice and soup.
Want more more tinola recipe? Check out my Tinolang Halaan post.