How to Cook Chicken Tinola

Nothing beats eating a meal with soup, especially rice. So here comes my own version of chicken tinola. This one is among the favorite viands on a Filipinos meal, because of its tasty soup and also its meat and vegetable combination saves you time and fuel when cooking.

Ingredients

• ½ dressed chicken
• 2 potatoes
• 1 bundle of chili leaves
• Onion
• Ginger
• 4 pcs. kalamansi
• Rock salt
• Black pepper
• 6-8 cups of water

Preparation

• Wash the chicken and slice into parts.
• Wash the potatoes and slice into cubes.
• Remove the chili leaves from stem.
• Slice your onion into 4 parts.
• Slice and crush your ginger into parts.
• Slice the kalamansi into halves.

Cooking

Boil chicken

Put about 6 to 8 cups of water into the pot. Add your chicken and bring to a boil.

Add onion, ginger and potatoes

Add all of your ginger, potatoes and onion. Continue to boil until the chicken meat and potatoes are tender.

Add salt and pepper

Add a little salt and pepper, according to desired taste.

Add chili leaves

When the meat and potatoes are tender, add the chili leaves. Then, turn of the heat.

Squeeze calamansi juice

Squeeze the kalamansi juice in and stir.

Serve

Serve while hot.

Warning

• Do not squeeze kalamansi juice while the fire is still going, or it will make your soup taste bitter.

Tips

• Try adding other fruits or vegetables, like chayote or papaya, to make the taste richer and more nutritious.
• Try it with fish instead of chicken.