Tinola recipe

Chicken broth built on julienned ginger and fish sauce, with green papaya wedges and the faintly bitter leaves of the chilli plant.

55 minuteseasy9 ingredients

Ingredients

• 1 bunch chili pepper leaves
• 1000 g chicken
• 400 g green papaya
• 50 g ginger
• 30 ml fish sauce
• 4 clove garlic
• 1 onion
• 1500 ml water
• 1 tsp black pepper

How to make Tinola

1. Heat 2 tablespoons of oil and fry 50 g of julienned ginger, 4 crushed garlic cloves and 1 sliced onion for 3 minutes. Tinola starts in the pan, not in boiling water.
2. Add 1 kg of chicken cut into pieces and brown it 5 minutes, turning it so every side catches.
3. Pour in 30 ml of fish sauce and let it hit the hot pan for 1 minute before adding any liquid.
4. Add 1.5 litres of water, bring to a boil, skim the foam, then cover and simmer 25 minutes.
5. Add 400 g of green papaya in thick wedges and cook 10 minutes, until translucent but not falling apart.
6. Throw in a large bunch of chilli pepper leaves, or moringa leaves if you cannot find them, and take the pot off the heat after 1 minute. Spinach is not a substitute: the slight bitterness is what the broth is built around.
7. Season with black pepper and more fish sauce and serve with rice.

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