Tinola Recipes

Steps:

• Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

Steps:

• Boil the chicken in water (in appropriate size pan) until cooked through. Take the chicken off the bone and set aside the broth.
• In a saucepan, heat oil over medium heat.
• Saute garlic, onion and garlic for about 2 minutes.
• Add the chicken and saute for another 2 to 3 minutes. You may add more oil to help prevent the chicken from sticking to the bottom of the pan if you wish.
• Season with fish sauce and salt.
• Add chicken stock and papaya, then bring to a boil.
• Add spinach. If it seems a bit bland, add more salt or fish sauce to taste. Cover and remove from heat.
• Let it stand 5 minutes to let the spinach cook from the soup's heat.
• Serve with rice.

Steps:

• Saute garlic, onion and ginger in oil for 30 seconds over med heat.
• Add chicken and saute until chicken meat turns white. Add fish sauce.
• Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
• Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
• Add chayote and simmer for 5 minutes or until vegetables are tender.
• Serve over rice.

Steps:

• Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
• Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes. Remove the chicken to a plate.
• Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.
• Divide the stew among bowls. Serve with the rice.

Steps:

• Saute the garlic, onion and ginger in hot oil. Add chicken and cook until browned. Add fish sauce and water. Bring to boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes. Add papaya and cook until tender, about 5 minutes. Add pepper leaves and cover. Let simmer for 2-3 minutes. Remove from heat. Salt to taste.