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JU🇵🇭 Chicken Tinola (Tinolang Manok) | Filipino Food Bible Ep. 9
Tinola a humble yet comforting chicken soup dish dates back to the pre-colonial Philippines. For my version I also used Native chicken for its added flavor along with cubes of chicken blood which is used by some households when preparing this dish
INGREDIENTS:
Chicken Tinola
- 1 onion, sliced
- 10-15 cloves of garlic, sliced
- 80-100g of ginger, sliced
- 1 native chicken, portioned (you can also use regular whole chicken)
- 1 stalk of lemongrass
- 400-500g of green papaya, cut into wedges
- 6-8 pcs of green chilies
- 3-5 tbsp of patis
- 1-2 cups of chili leaves
- 2 cups of moringa/malunggay leaves
- Chicken stock as needed
- Salt and pepper to taste
Chicken blood:
- 1 block of chicken blood
- A pinch of salt
- Pepper to taste
- Oil
INSTRUCTIONS
- Start by sauteing onions, garlic and ginger in a pot until softened. Add your sliced chicken.
- Add in your lemongrass stalk, patis, and salt and pepper and cover and allow to simmer for 40mins - 1hr 30mins (depending on what chicken you use) until soft.
- add in the rest of your vegetables and simmer for 15 mins. Add in the leaves at the very last min and allow residual heat to cook them. set aside.
- Add your block of chicken blood along with some salt, and boil for 10-15 minutes. Remove and slice into cubes.
- Shallow fry cubes for 3-5 mins
- Serve the tinola w your chicken blood and enjoy!
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