Anyone knows what is Tinola, this dish is so popular because of the abundance of sayote in the Philippines. Here in Taiwan you can find sayote in most food stall vegetable markets. This is basically chicken pot soup recipe comes from my childhood and every family home has its own version. It contains meat and vegetable and the aromatic fragrant, concentrated flavor of ginger, all cooked together in one savory dish and perfect for a cooler day or cold evening.
Ingredients:
½ kilo free range chicken, any chicken available
100g ginger, peel and sliced
4 garlic cloves, minced
2 pcs sayote-chayote or green papaya
2 tbsp grapeseed oil or veg. oil
1 chicken cube
1.2 liter of water
fish sauce
salt and pepper
a dash of msg
Preparation:
Ingredients:
½ kilo free range chicken, any chicken available
100g ginger, peel and sliced
4 garlic cloves, minced
2 pcs sayote-chayote or green papaya
2 tbsp grapeseed oil or veg. oil
1 chicken cube
1.2 liter of water
fish sauce
salt and pepper
a dash of msg
Preparation:
1. To start, in a 26cm cast iron stock pot, heat oil and saute garlic, ginger and stir until lightly brown. Then add the pepper and stir for a few second then pour in 2 tbsp (fish sauce) patis.
2. When all saute ingredients aroma comes out, add the chicken and stir until the chicken turn slightly cook.
3. Then add more fish sauce for about 3 tbsp, stir occasionally, letting the chicken absorb the fish sauce.
4. Drop the chicken cube and stir for a few minutes.
5. Pour the water into the pot, cover and simmer for 20 minutes on medium heat. Because I'm using cast iron cookware it doesn't take longer to boil and simmer the chicken soup.
6. While the broth is simmering with the chicken. Peel off skin, cut in half and remove seed then cut in large diagonally pieces or chop the sayote you’d like in your soup. For optional; You can chop your sayote before you start cooking.
7. Skim off excess oil floating on top. (optional) Since it was free range chicken I keep that chicken oil on my soup for extra flavor. Add sayote and continue to simmer for an additional 5 minutes or until sayote softens but not overcooked. Season with salt and I add more coarsely ground pepper and a dash of msg. You can add some vegetable leaves if you like.
8. When its cooked, turn off the heat and serve hot over rice. I loved to serve this delicious chicken soup with calamansi and fish sauce mixture to dip in the meat and sayote.
