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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2010
MethodCut 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.
Nutritional facts Per each of 6 servings: about
- Sodium 801 mg
- Protein 26 g
- Calories 249.0
- Total fat 13 g
- Potassium 490 mg
- Cholesterol 90 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Iron 14.0
- Folate 11.0
- Calcium 5.0
- Vitamin A 16.0
- Vitamin C 47.0