🇵🇭 Philippines
Chicken Tinola, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
30 min2 to wash
3 lazy steps
- 1
Heat 1 tbsp vegetable oil in a pot over medium heat and sauté 1 onion, 2 cloves garlic, and 1 tbsp ginger for 3 minutes until soft.
- 2
Add 450 g chicken thighs and 1 tbsp fish sauce, cooking for 5 minutes until browned, then pour in 950 ml chicken broth and simmer for 15 minutes.
- 3
Add 250 ml chayote and 250 ml spinach, simmering for 5 minutes until the chayote is tender.
🇵🇭 How it's eaten in Philippines
In the Philippines, it is served hot with steamed white rice and extra fish sauce or calamansi on the side.
Ingredients (serves 2)
- chicken thighs450 g
- vegetable oil1 tbsp
- onion1
- garlic2 cloves
- ginger1 tbsp
- fish sauce1 tbsp
- chicken broth950 ml
- chayote250 ml
Swap: 250 ml zucchini（easier to find）
- spinach250 ml
Swap: 250 ml malunggay leaves（traditional item）
- green papaya250 ml
Swap: 250 ml chayote（easier prep）
- malunggay leaves250 ml
Swap: 250 ml spinach（common substitute）
Authentic ingredients in Philippines
- chicken thighs450 g
- rice washing water950 ml
- chayote250 ml
- green papaya250 ml
- malunggay leaves250 ml
- fish sauce1 tbsp
- ginger1 tbsp
- onion1
- garlic2 cloves
- vegetable oil1 tbsp
Optional authentic touch
Washing the rice with water and using the second rice-washing water (hugas-bigas) as the soup base creates a richer, slightly thickened broth with traditional flavor.
Wherever you live: Japan, Europe or anywhere else
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