Tinola recipe

A ginger broth in which the chicken is browned before any liquid, then finished with green papaya and chili pepper leaves.

55 minuteseasy10 ingredients

Ingredients

• 60 g ginger
• 500 g green papaya
• 60 g chili pepper leaves
• 1200 g chicken
• 1 onion
• 5 clove garlic
• 30 ml fish sauce
• 1000 ml rice washing water
• 30 ml cooking oil
• 1 tsp black pepper

How to make Tinola

1. Heat 2 tablespoons of oil and sweat 1 chopped onion, 5 crushed garlic cloves and 60 g of julienned ginger for 3 minutes.
2. Add 1.2 kg of chicken on the bone and turn the pieces for 5 minutes until they colour, this searing is what the boiled version loses.
3. Pour 2 tablespoons of fish sauce straight onto the hot chicken and stir for 1 minute.
4. Add 1 litre of rice washing water, the cloudy water from rinsing rice, bring to a boil and simmer 25 minutes.
5. Add 500 g of green papaya in thick wedges and simmer 10 minutes until translucent but still firm.
6. Kill the heat, stir in 60 g of chili pepper leaves and cover for 1 minute so they wilt without turning bitter.
7. Grind black pepper over the bowl and serve with white rice.

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