I have been cooking traditional Filipino food lately. It's like i'm homesick all of a sudden. I miss the good food from the Philippines like street food, balut, sisig, lechon and so much more! The other day, we went to the Filipino store to get some food and chips (which I will be showing on a different post). Also we got some Filipino vegetables that I like. Today I decided to cook an all time favorite dish called Chicken Tinola. This dish reminds me best of my Grandfather. He loves soup! Especially fish soup (Fish Tinola). Anyway, cooked some tinola before but
I usually did not have the complete ingredients so it did not really taste "amazing" per say. But now that I had everything, I told myself that I am bound to make the best Chicken Tinola ever! and personally, I think I did!. The *malunggay leaves added taste to the soup. The *sayote doesn't have that much taste to it so it really did not impact that soup that much but it's good for you, so I added them. Now let's see how I prepared this dish.
Also just an FYI:
*Malunggay - Horseradish
*Sayote/Chayote - Vegetable Pear
Ingredients:1 lb. Chicken, any cuts of your choice
1 Sayote/Chayote, washed, peeled and sliced
1 cup Malunggay Leaves
2 stalks Lemongrass (optional)
1 thumbsize Ginger, peeled and crushed
1 Onion, chopped
3 cloves Garlic, minced
3-4 cups Chicken Stock
Pepper and Salt to taste
Cooking Oil
Procedure:
This is how a Malunggay or Horseradish leaves look like. They smell really good too.
Gently pull the leaves from it's stem and pulling them downwards, as shown on this picture.
After doing so, you should end up having these.
After washing the chicken, I always make sure that I cut a slit on the meat so that everything will be absorbed inside the chicken and also to make sure it's thoroughly cooked.
Heat oil. Saute onions, ginger and garlic(best to add this ingredient when the ginger and onions are almost cooked so as not to burn them instantly.
Add the chicken and let it cook for about 5-10 minutes or at least when the chicken is almost brown.
Add chicken stock and lemongrass (if using). Let it boil under low to medium heat.
Once it's boiling, add the sliced sayote/vegetable pear and let it cook for about 3-5 minutes. It will eventually turn translucent once it's cooked.
Turn off heat and add malunggay/horseradish leaves. Leave for about 2 minutes.
Serve with rice and enjoy!!
I also want to do a shoutout to my mom who got me this hanger from Value Village which I used for holding my recipe. Thanks mom! Sweet!!:)
❣❣❣Thank You❣❣❣
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