How To: Cook Chicken Tinola

Nothing beats eating a meal with soup, especially rice. So here comes my own version of chicken tinola. This one is among the favorite viands on a Filipinos meal, because of its tasty soup and also its meat and vegetable combination saves you time and fuel when cooking.

Ingredients

• ½ dressed chicken
• 2 potatoes
• 1 bundle of chili leaves
• Onion
• Ginger
• 4 pcs. kalamansi
• Rock salt
• Black pepper
• 6-8 cups of water

Preparation

• Wash the chicken and slice into parts.
• Wash the potatoes and slice into cubes.
• Remove the chili leaves from stem.
• Slice your onion into 4 parts.
• Slice and crush your ginger into parts.
• Slice the kalamansi into halves.

Cooking

Step 1 Boil chicken

Put about 6 to 8 cups of water into the pot. Add your chicken and bring to a boil.

Step 2 Add onion, ginger and potatoes

Add all of your ginger, potatoes and onion. Continue to boil until the chicken meat and potatoes are tender.

Step 3 Add salt and pepper

Add a little salt and pepper, according to desired taste.

Step 4 Add chili leaves

When the meat and potatoes are tender, add the chili leaves. Then, turn of the heat.

Step 5 Squeeze calamansi juice

Squeeze the kalamansi juice in and stir.

Step 6 Serve

Serve while hot.

Warning

• Do not squeeze kalamansi juice while the fire is still going, or it will make your soup taste bitter.

Tips

• Try adding other fruits or vegetables, like chayote or papaya, to make the taste richer and more nutritious.
• Try it with fish instead of chicken.