Tuesday, January 13, 2009

Tinola (Filipino Style Chicken Soup)

If you’ve read my previous post you’ll notice that there were two papayas in the one of the photos. One was already peeled (I used to make Som Tum/Som Tam) while the other was still completely whole which I especially set aside with tinola in mind.

It’s the height of summer in Australia. Some people might think it odd to want soup when temperatures are soaring. But tinola, the Filipino version of the chicken soup, is actually quite soothing and refreshing with its dominant ginger flavour. I add tanglad (lemongrass) to my tinola for added “freshness”.

I would normally use dahon ng sili (chilli leaves) to finish off this dish but over the weekend I was given a fresh bunch of malunggay leaves (Sajin in the Indian subcontinent) which I liberally added to my soup.

Although I said use half a chicken in my recipe what I actually did was save the best parts for a Max’s style friend chicken and whatever is left I used for the soup.

For a refreshing end to the meal I made rock melon drink. Recipe for this one in my next post!

Tinolang Manok (Filipino Style Chicken Soup)

2 tablespoons oil
2 cloves garlic minced
1 large onion chopped
6-8 slices fresh ginger
1 lemongrass sliced
Half a chicken cut into serving pieces
1 small green papaya cut into thick wedges
4 cups of water or chicken stock
1 cup malunggay or spinach leaves
Fish sauce to taste
Salt & black pepper to taste

1. Heat up the oil in a pot. Fry the ginger first. Add the garlic after a minute or so and fry until golden brown.
2. Add the lemongrass and cook for another minute.
3. Add the chopped onion and cook until translucent.
4. Add the chicken pieces and cook for about 3 minutes or until the chicken pieces have changed colour but not yet fully cooked.
5. Add the water or stock and bring to the boil.
6. Lower the heat and adjust the taste using salt, pepper and fish sauce. If you’ve used stock you obviously need less salt and fish sauce. Simmer for about 10 minutes.
7. For a clearer soup make sure you skim the soup.
8. Add the papaya and cook until the papaya is done to your liking.
9. Finally add the malunggay leaves. Turn off the heat after about 30 seconds.
10. You can serve this as a complete meal or as a soup to go with your main meal.


Maggie said...

This looks wonderful. I love coming across recipes for ingredients I see at the store, want to buy but have no idea what to do with.

kidpawan said...

Thanks for taking interest in my cooking Maggie!

Tangled Noodle said...

My mother told me that every self-respecting Filipino/na should know how to make this. Of course, she was no help, failing to provide me any recipe or tips I could use. You've saved my Filipina-ness!

The Beancounter said...

I'm glad i could help Tangled Noodles!

And thanks for dropping by!

Anonymous said...

So any idea how many calories this has per serving?? =)

The Beancounter said...

You'll have to forgive my ignorance, Anonymous...

I've got not idea where to begin...

We'll, i suppose, you can lower the calories even more by using mainly chicken breast sans skin... not quite as flavourful though.