It’s very unlikely that we are having a little rainy Summer.The weather’s a little colder and when it gets a little cold it’s really nice to have some soup paired with your rice. Everybody loves chicken and that’s all we have in the fridge so I thought of cooking Chicken Tinola. I usually put unripe papaya in my Tinola but we still have some chayote, might as well use it than let it go to waste later.As usual ingredients were not measured but eyeballed.
1 kg chicken, chopped into pieces
3 chayotes, cut into bite size pieces
2 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, diced
1 tbsp ginger, cut into strips
3 tbsp fish sauce
1 ½ cups chili leaves
6 cups water
- Heat oil in a pot. saute garlic, onion and ginger.
- Add chicken when onions are transparent,then add water.Simmer until chicken is tender.
- Season with fish sauce then add chayote.Continue to simmer until Chayote is tender but not overcooked.
- Add chili leaves then turn off heat.
You can add vetsin if you like or substitute Moringa leaves instead of chili leaves but the taste won’t be the same. Chili leaves goes really well with chicken soup.
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