Chicken Tinola Recipe (Tinolang Manok with Chayote)
I have here a healthier version with easier to find ingredients for Chicken Tinola ~ a Philippine Chicken Soup dish. A great comfort food anytime of year.
In a sauté pan over medium heat, add olive oil, then add onion, garlic and ginger. Sauté for about 2 minutes until onion is caramelized and garlic and ginger are light golden brown. Set aside.
1 inch Ginger, 2 Garlic Cloves, 1 Onion, 2 Tablespoon Extra Virgin Olive Oil
Sear chicken pieces on both sides for about 4 to 6 minutes each side. Add fish sauce. (Red pepper flakes optional)
2 lbs Chicken, 1 tablespoon Fish Sauce
Add Chicken broth, bring to a boil. Then add potatoes and simmer for about 15 minutes.
1 Quart Organic Chicken Broth, 4 Potatoes
Add chayote, spinach, and chili pepper (optional) and simmer for another 5 minutes. Season with salt and pepper to taste.
1 whole Chayote, 1 8 ounce Bag of Spinach, 1 Chili Pepper, Salt & Pepper, Pinch of Red Pepper Flakes
Notes
To modify this recipe for low-sodium: use low-sodium chicken stock and omit the fish sauce.
Storing ginger: in a sealed plastic bag, in the freezer for up to 6 months, and cut 1 inch section at a time as needed.
Using and peeling the ginger: with the side of a teaspoon to remove the skin off the ginger root. Leaving the ginger peel sometimes imparts a bitter flavor.
If freezing: remove the potatoes from the Chicken Tinola Soup as frozen potatoes can sometimes be grainy, which may or may not be desirable for you.