Sunday, November 27, 2016

Chicken Tinola

Chicken Tinola is a no-brainer.  Almost anybody can cook this.

Perhaps this post is for the people who are new at cooking.

Or maybe for someone like me who wants to get it right all the time.

It frustrates me when people do the "tancha" method.

I was watching Eat Bulaga the other day when they featured the Tinola dish.  I just adjusted it according to my taste.

Chicken Tinola

1/2 K. chicken wings, cut into 2 parts
1/4 C. cooking oil
2 T. garlic, chopped
1 onion, chopped
1 inch cube ginger, cut into thick strips then pounded
1/4 C. patis
4 C. water
1/2 t. rock salt (optional)
1 t. MSG (optional)
1 pc. sayote, cute into chunks
1 pc. siling haba
chili leaves

Heat the oil in the cooking pot.

Add the ginger, then onion and garlic.

When the onion is soft and translucent, add the chicken.  Continue sauteing until it is not bloody anymore.

Then add the patis.  Simmer for a few minutes.

Pour the water into the pot.  Let it boil then lower the heat.  Cover and cook for 30 minutes.

Add the sayote and cook until it is soft.

Season with salt and MSG if you want a saltier broth which I prefer.

Lastly, add the chili leaves and switch off the flame. Do not cover anymore or else the green leaves will discolor.

Eat with lots of rice and patis with calamansi.

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