Dec 17, 2012

Chicken Tinola Recipe

Oh, Tinola. It's that heart-warming dish that I took for granted each time Mom made it for us. Believe you me, it is damn hard to get right! I was happy with how my first stab at it turned out, but I was left yearning for a richer and more gingery-flavoured sabow. Next time, I'll use a whole palm of ginger root.


1/2 a palm of ginger root
1 small onion
2 cloves of garlic
2 chicken thighs
4 chicken drumettes
2 cups chicken broth
2 tbsp. fish sauce
4 pieces of chayote
1 bag of fresh spinach


Peel and slice the ginger into thin slivers. Peel and dice up the garlic cloves and the onion. Sautée the ginger, garlic and onions in a little bit of oil. Prepare the chicken broth (with bouillon cubes, for example) and add the broth to the sautéed ginger, garlic and onions. Put the pieces of chicken into the broth and boil until tender (about 10-15 mins).

Meanwhile, peel and slice the chayote into medium-sized chunks. Since the chayote cooks quickly, add it to the pot when the chicken is almost done cooking. Once the chayote is tender and cooked, add the spinach to the pot and turn off the stove (it'll soften quickly and cook in less than 2 mins). Then, do it up authentic Filipino-styles and eat your Tinola with white rice! Or be like us and enjoy as a soup.


  1. Thank you for this recipe, reminds me of being sick as a kid and getting this soup.

  2. @Anonymous: No problem! Glad that this recipe also reminds someone else of their childhood. :)


  3. Get your sabow right sis!

  4. @atez: I'm trying, I'm tryinggg! Tryin' to get my sabow straighttt!