Chicken Tinola

Chicken Tinola is a soup-based dish which is cooked with green papaya cut in wedges, and chili pepper leaves, in broth flavored with ginger, onions and fish sauce.  



A common substitutes for chicken is pork, chayote/Sayote instead of papaya, or moringa leaves known as marungay or malunggay, instead of pepper leaves. 






Ingredients: 

* 1 chicken (1 kilo) 

* 1 whole medium Papaya cut in wedges 3 pieces of Chayote/Sayote 

* 1 onion cut in slice 

* 4 cloves garlic, crushed 

* 2 tbsp. ginger strips 

* 2 tbsp. patis 

* 1 tsp. vetsin (Optional - I preffer not to) 

* 1/2 cup young Pepper leaves or Malunggay 

* Few leaves of Onion leaves (a personal favourite) 



Cooking Procedures: 

- Clean and cut chicken into small serving pieces. 

- Saute' garlic and ginger until brown. Add onion. 

- Then, add chicken. Stir for 3 minutes, pour in the fish sauce.  Cook for another 3 minutes. Cover and let simmer. 

- When chicken is half done, add Papaya or Chayote/Sayote. Cover and simmer until chicken is done. 

- Lastly, add vetsin (optional) Onion leaves and pepper leaves or Malunggay leaves. 

- Let boil for 3 minutes and then serve it hot.



Update:  There is another ingredients that can use instead of Green Papaya, it is Zucchini and you can check it out on this LINK.



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