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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.