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Chicken tinola
A kilogram of chicken leg quarters is simmered in water with a spice base of shallots and ginger, and seasoned with fish sauce). Wedges of green papaya and chili leaves complete the dish.
Course
Main Course, Soup
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
2
shallots
peeled and sliced
2
thumb-size pieces
ginger
sliced thinly
1
kilogram
bone-in chicken
cut into 12 to 16 pieces
fish sauce
to taste
1
medium
green papaya
peeled, deseeded and cut into wedges
1
large handful
chili leaves
Instructions
Heat the cooking oil in a pot.
Saute the shallots and ginger until they start to brown.
Add the chicken pieces and cook in the hot oil until the skin is golden brown.
Drizzle in a quarter cup of fish sauce.
Continue cooking, with occasional stirring, until the chicken has soaked up the fish sauce.
Pour in enough water to cover the chicken. Bring to the boil, lower the heat, cover and simmer for about 20 minutes.
Stir in the green papaya, bring to boil once more, then lower the heat, cover and simmer for ten to 15 minutes, or until tender.
Turn off the heat. Taste the broth. Season with more fish sauce if necessary.
Drop the chili leaves, press into the broth, cover the pot and leave for five minutes.