Tinola
Tinola is a beloved Filipino comfort food, known for its clear, savory broth infused with ginger, garlic, and onions. It is traditionally made with chicken, wedges of green papaya (or chayote), and chili leaves (or malunggay). The ginger gives the soup a gentle heat and a soothing aroma, making it a go-to dish for rainy days or when someone is feeling under the weather.
The Preparation
Sauté the Aromatics
Heat 2 tbsp of oil in a large pot. Sauté the ginger, garlic, and onion for about 3 minutes until fragrant.
Sear the Chicken
Add the 1 kg of chicken pieces. Cook until the chicken is lightly browned (about 5 minutes). Pour in 2 tbsp of fish sauce and stir for 1 minute to coat the meat.
Simmer the Broth
Add 5 to 6 cups of water or rice wash. Bring to a boil, then lower the heat. Cover and simmer for 20 to 25 minutes until the chicken is tender.
Add the Vegetables
Add the sliced papaya or chayote. Simmer for another 5 to 7 minutes until the vegetables are tender. If using siling haba, add it now.
Finish with Greens
Turn off the heat. Stir in the 1 cup of chili or malunggay leaves. Cover for 2 minutes to let the steam wilt the leaves before serving.