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Tinola (Filipino Chicken Soup)
submitted by: Paradox
You take the chicken, cut into stew-sized portions, sautee in chopped onions, garlic, and ginger... add water, boil, salt to taste, add potatoes/green papaya/chayote and bok-choy/chili leaves and then simmer until the potaoes/papaya/chayote is tender. serve with white rice.
Stonemaybe's Tweaking
submitted by: Stonemaybe
OK Paradox's tinosa is bubbling away merrily, and smelling divine!
You were a bit skimpy on how much of everything, Paradox, so I had fun guessing, and seemed to have ended up with enough for six people, just to feed me and Sook - just the way I like it !
So have a laugh at this - one large onion, 5 garlic cloves, and about 3 inches fresh ginger, chopped and sauteed up with 3 chopped chicken breasts. At this stage, just because it seemed right, I sliced and added one courgette (zucchini). Once everything was nice and soft, added about 1.5 pints water, some salt, and chucked in two (medium) chopped potatoes and two pakchoi (a bit skimpy, but they were the last ones in the only shop here which sells them *phew*).
I'm gonna leave that on the boil until the potatoes start to break up which should thicken it up nicely, and serve in bowls with some boiled rice on the side. Might put a pickled chilli on top of the rice.
Will let you know in approx one hour what happened!
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