in Soup Recipes

Chickens – Tinola

updated

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Ingredients for 8 servings:

  • 1 ½ kg boneless chicken, cut into fine strips
  • 1 kg spinach, fresh
  • 2 liters of water
  • 3 cloves garlic, finely chopped
  • 6 tbsp oil (peanut oil)
  • 1 vegetable onion(s) (diced)
  • fish sauce
  • Pepper, fresh from the mill
  • 10 cm ginger (chopped)
  • 1 spring onion(s)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

comes from Manila (capital of the Philippines)

Lightly fry the ginger, garlic, and onion in 3 tablespoons of oil in a large casserole dish until translucent. Remove and set aside. Add the remaining oil to the pot. Cook the meat while stirring. Now add the glazed ingredients and the water back in. Cover and simmer for about 30 minutes. Then stir in the spinach. Bring to a boil briefly to allow the spinach to cook. Season to taste with the fish sauce and pepper before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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