Tinola Recipe #330172
A soup of chicken, ginger and green papaya. This is the way my mother used to make it. If you're not familiar with using fish sauce in your cooking, then use it sparingly to begin with. You can always add more later when eating if you haven't added enough. If you don't have green papaya, you may also use zucchini or chayote.
1 hour | 20 min prep
SERVES 4 -6
- 3 lbs chicken (drumstick, breast, leg quarters, or whatever you happen to have on hand)
- 1 tablespoon cooking oil
- 2 tablespoons fresh ginger, grated (or powder if you don't have fresh)
- 3 garlic cloves, diced
- 1 medium onion, diced
- 2 tablespoons fish sauce (patis)
- 1 teaspoon salt (or to taste)
- 5 cups water
- 1 medium papaya, pared, seeded and cut into 1-inch cubes (about 2-3 cups)
- 1/2 lb spinach or pepper leaves
- 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.
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5 stars