Filipino Chicken Soup (Tinola)

By The Canadian Living Test Kitchen

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Filipino Chicken Soup (Tinola)
Photography by Jim Norton

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	249249 cal
pro	26 g26g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	6 g6g carb
fibre	3 g3g fibre
chol	90 mg90mg chol
sodium	801 mg801mg sodium
potassium	490 mg490mg potassium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	1616 vit A
vit C	4747 vit C
folate	1111 folate

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Preparation time: 12 minutes
Cook time : 50 minutes
Total time : PT62M

Tinola, a favourite on Filipino dinner tables, is made in many variations. The most traditional vegetables used in this soup are green (unripe) papaya or chayote squash, but other green squashes and melons are used, too. Zucchini makes a fine substitute; just make sure to take out the seeds and soft core. The soup is traditionally finished with herbal leaves, such as those of the native malunggay tree, or with chili leaves, the small tender leaves of hot pepper plants, which are tasty but not hot; watercress lends a similar flavour. Use a free-range chicken; if you buy the poultry at an Asian market, you get the head and feet, too, which add lots of extra flavour to the broth.

Ingredients

1 chicken 1 1chickenchickens
2 tsp pepper 2 2tsp tsppepper
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil or coconut oil or vegetabIe oil
5 cloves garlic , smashed5 5cloves garlic, smashed
8 slices gingerroot 8 8slices gingerroot
4 fresh bay leaves 4 4fresh bay leafbay leaves
3 tbsp fish sauce 3 3tbsp tbspfish sauce
2 whole long green hot peppers 2 2whole long green hot peppergreen hot peppers
2 chayote squash 2 2chayote squash
2 cups lightly packed watercress leaves 2 2cups cupslightly packed watercress leaves

Preparation

Cut chicken into serving pieces, separating drumsticks from thighs and drumettes from last 2 sections of wings, cutting each breast in half, and cutting back into 3 pieces. Trim off any fat. Sprinkle with pepper.

In large heavy-bottomed pot, heat oil over medium-high heat; stir-fry garlic, ginger and bay leaves until garlic begins to colour. Add chicken; stir-fry until skin is golden brown, about 10 minutes. Sprinkle with fish sauce; stir-fry for 2 minutes.

Add 8 cups (2 L) water and hot peppers; bring to boil. Reduce heat to medium; simmer for 30 minutes. Skim off fat.

Meanwhile, quarter chayote squash lengthwise. Peel and core; cut into 3/4-inch (2 cm) chunks. Add to pot; simmer until tender, about 8 minutes. Remove bay leaves from pot. Add watercress; cook for 30 seconds.

Source : Canadian Living Magazine: May 2010