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Before you jump to Chicken Tinola with a Twist recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.
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We hope you got benefit from reading it, now let’s go back to chicken tinola with a twist recipe. To cook chicken tinola with a twist you need 11 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Tinola with a Twist:
- You need 3/4 kilograms Chicken
- Get 1 piece Red Onion
- Get 4 cloves Garlic
- Prepare 2 1/2 inches Ginger
- Use 1 piece Sayote
- Get 2 bunches Pechay
- Take 1 tablespoon Patis (Fish Sauce)
- Use 2 tablespoon Canola Oil
- Get 1 liter Water
- Use Salt
- You need Ground Black Pepper
Steps to make Chicken Tinola with a Twist:
- PREPARE THE INGREDIENTS - Peel the onion and slice thinly. - Peel the garlic and chop finely. - Peel the ginger (using a spoon or peeler) and slice thinly.
- Cut the sayote (chayote) lengthwise into 4 parts. Cut out the seed and discard it. Then cut again lengthwise into sticks. Peel and discard the skin. Then cut each stick diagonally into 3 pieces.
- Slice off the bottom of the pechay, about 1-inch from the base. Check each leaf for insects. If the leaf is too big, cut it in half vertically. Soak the leaves in salted water for 5 minutes, then rinse well under running water.
- Cut the chicken into pieces. Wash it under running water, drain excess water, and set aside.
- COOKING INSTRUCTIONS - Heat a large skillet or pot over medium heat and add the oil. - Add the ginger slices and saute for about a minute. - Add the red onion and stir fry for about a minute. - Add the garlic and stir fry for about a minute, until soft.
- Add the chicken pieces. Mix and turn the chicken for about 1 1/2 minutes to coat the meat with oil. - Season with fish sauce, a pinch of salt and ground black pepper. - Mix well to distribute the seasoning. - Cover with lid and cook for 5 minutes.
- Add the sayote sticks and mix. - Cover again with lid and cook for another 5 minutes. - Add about 1 liter of hot water and bring to boil. - Once it boils, turn the heat to low. Cover with lid and simmer until the chicken and sayote are tender.
- Add the pechay leaves and soak it into the soup. - Cover with lid and simmer for 2-4 minutes until the pechay leaves are tender but crisp. - Lastly, give it a good stir and adjust the seasoning according to taste.
- Serve it hot in a bowl paired with steamed rice and a side of fish sauce with squeezed calamansi or lemon juice. Enjoy!
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