Tinola Filipino Ginger Garlic Chicken Soup Food

CHICKEN TINOLA

Chicken Tinola image

This is a easy one-pot dish from the Philippines. It contains meat and vegetables all cooked together in one savory dish.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
½ pound spinach

Steps:

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 14.1 g, Cholesterol 207.8 mg, Fat 22.9 g, Fiber 4.3 g, Protein 65.5 g, SaturatedFat 5.7 g, Sodium 1550.9 mg, Sugar 6 g

TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP)

Tinola (Filipino Ginger-Garlic Chicken Soup) image

Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.

Provided by Natalia B. Roxas

Categories Healthy Chicken Soup Recipes

Time 45m

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil or avocado oil
½ cup chopped yellow onion
¼ cup thinly sliced fresh ginger
6 cloves garlic, minced
1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
4 cups low-sodium chicken broth
1 ½ cups peeled and cubed green papaya or chayote
2 cups chopped malunggay leaves or bok choy leaves
1 tablespoon fish sauce
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.

Nutrition Facts : Calories 344.2 calories, Carbohydrate 14.2 g, Cholesterol 75.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 663 mg, Sugar 6.1 g

FILIPINO TINOLA

Filipino Tinola image

I can't believe there's no recipe for Tinola on this site. it's a staple of Filipino cuisine, and it's basically a ginger chicken stewish soup. I've modified my mom's recipe to include only chicken breasts, as the original includes all sorts of chicken parts that I don't eat. As Filipino recipes are meant to be taste-tested at every step and tweaked to one's liking, these should only be general guidelines to help you perfect your own Tinola recipe.

Provided by enigmused

Categories Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 chicken breasts, cut up into small pieces
2 -3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
olive oil
3/4-1 cup water

Steps:

Saute garlic, onion and ginger in oil for 30 seconds over med heat.
Add chicken and saute until chicken meat turns white. Add fish sauce.
Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
Add chayote and simmer for 5 minutes or until vegetables are tender.
Serve over rice.

Nutrition Facts : Calories 300.1, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2181.9, Carbohydrate 10.5, Fiber 2.4, Sugar 4.5, Protein 33

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