Chicken Tinola with Corn

February 5, 2016

Chicken Tinola is a common dish in the Philippines, if not popular, in which the soup is a ginger-based one. The veggies that usually go with Chicken Tinola are chayote (or green papaya) and leafy greens like chili leaves, moringa leaves, spinach or pechay. However, I love the sweetness of corn so I am adding corn whenever I cook this dish.

Cooking Chicken Tinola is not complicated. In fact, whenever I don’t know what to cook, I always go for Chicken Tinola and Chicken Adobo in Calamansi. When cooking this dish, I prefer to simmer it over low fire for about 45 minutes just so the chicken would be tender and would produce more flavor.

I love this dish a lot that whenever I am sick, this is one of the dishes I’d love to eat. It is just so comforting and it’s like a warm hug from your Mom.

Chicken Tinola is good on its own – can be eaten as is or can be eaten with rice. Also, you can add fish sauce to the dish while you are cooking it or add it to your share just before enjoying in case there are members of your family who has an aversion to fish sauce. Fish sauce can be omitted and use salt instead.

I never liked fish sauce until few years ago. I disliked it due to its pungent smell. But oh boy, this dish would be so tasty if you add fish sauce to it. You can also add a squeeze of lemon – yum!

Now, the recipe…

In this recipe, I used rice washing (water I got from washing the rice for the second time) because I love the color of the soup after cooking – I meant it doesn’t look “sad”, lol! But you can use water…

I’ve shared a recipe video on my YouTube channel. I hope you can visit me there. 😉

 I am bringing this dish to Angie’s Fiesta Friday #330. Thank you to our co-host this week, Mollie @ Frugal Hausfrau.

Print

Chicken Tinola with Corn

A ginger-based chicken soup that’s been simmered longer as usual so the chicken would be tender and renders more flavor. This soup is perfect with rice or can be enjoyed as is.
Course Main Course
Cuisine Filipino
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Jhuls @ The Not So Creative Cook

Ingredients

  • Cooking oil
  • 4 cloves garlic chopped
  • 1/2 cup ginger sliced or chopped (you can reduce this)
  • 1 onion chopped
  • 500 g chicken cut into pieces
  • 1 chicken cube optional but add more flavor
  • 750 ml rice washing (you can use water)
  • 1 cup chayote sliced (or green papaya)
  • 1 corn on the cob cut into 3 or 4
  • Spinach/moringa leaves/chili leaves
  • Salt & pepper to taste
  • Fish sauce to taste (can be added while cooking or just before enjoying)

Instructions

  1. In a pot with medium-high heat, add oil.
  2. Put the chicken pieces in the pot, skin side down. Cook for about 5 minutes each side. When done, remove and transfer to a plate.
  3. In the same pot, add ginger, garlic and onion. Cook them until soft.
  4. Add back the chicken pieces to the pot. Add rice washing (or water) and chicken cube.
  5. Cover and simmer over low heat for 30 minutes.

  6. After 30 minutes, add chayote and corn. Cover and simmer again over low heat for about 15 minutes or until chicken is tender and veggies are cooked.

  7. Add leaves of your choice and cook until wilted.
  8. Turn off the heat and season your dish with salt and pepper.

  9. You may add fish sauce at this point. If not, add it to your share before enjoying. If not using fish sauce, you can just use salt. Adding a squeeze of lemon, calamansi or lime would be great as well.

  10. Serve hot with warm rice or enjoy as is.

Thanks a bunch for spending your precious time with me!

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#CookBlogShare Week 21 | Happiness is Homemade | Full Plate Thursday,486 |

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