(Chicago) – The soothing and refreshing taste and effect of ginger in Tinola is the reason why I love this dish. The more and stronger the ginger, I prefer. It enhances the quality of my singing voice as well. (jk!). I wish I could sing as good as my eating skills. Kidding aside, Tinola is a favorite among Filipinos. It is healthy, hearty and very easy to make as well. Tinola provides all the Pinoy comfort I needed during the frigid winter months here in Chicago. :)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons chopped ginger
- 2 tablespoons vegetable oil
- 3-4 pounds chicken, used legs and thighs in this dish
- 2 tablespoons patis (fish sauce)
- 2 chayote squash, peeled and cubed, or green papaya
- 1 tablespoon salt to taste
- ½ teaspoon ground black pepper
- 2 cups spinach or dahon ng sili (chili pepper leaves)
Heat oil using a Dutch oven or large sauce pan on medium high. Add the chicken and brown all sides for 4-5 minutes on each side. Cook in batches. Remove chicken and set aside.
In the same pan, sauté garlic, onion and ginger for 2-3 minutes until onion is translucent. Add patis and 4 cups of water. Scrape the bottom of the pan for those toasted chicken bits. Add the chicken back and bring to a boil. Lower the heat, cover and simmer for 30-35 minutes or until chicken is tender.
Add chayote (or papaya) and simmer for 5 minutes or until tender. Add salt, pepper and spinach. Cover and cook for 2-3 more minutes. Serve hot.