Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken tinola with a twist. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Tinola with a Twist is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Tinola with a Twist is something which I have loved my entire life.
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To begin with this particular recipe, we have to first prepare a few components. You can cook chicken tinola with a twist using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Tinola with a Twist:
- Make ready 3/4 kilograms Chicken
- Take 1 piece Red Onion
- Make ready 4 cloves Garlic
- Prepare 2 1/2 inches Ginger
- Get 1 piece Sayote
- Take 2 bunches Pechay
- Make ready 1 tablespoon Patis (Fish Sauce)
- Prepare 2 tablespoon Canola Oil
- Prepare 1 liter Water
- Prepare Salt
- Take Ground Black Pepper
Peel the ginger (using a spoon or peeler) and slice thinly. Cover with lid and simmer until the chicken and sayote are tender. Add the pechay leaves and soak it into the soup. Lastly, give it a good stir and adjust the seasoning according to taste.
Instructions 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!
Add the pechay leaves and soak it into the soup. Lastly, give it a good stir and adjust the seasoning according to taste. Chicken Tinola with a Twist step by step. PREPARE THE INGREDIENTS Peel the onion and slice thinly. Peel the garlic and chop finely.
So that’s going to wrap this up with this special food chicken tinola with a twist recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
