Ingrédients pour Tinola
- 1 lb boneless, skinless chicken thighs
- Cooking Oil
- Fresh Ginger
- Garlic Cloves
- Onion
- 1 teaspoon fish sauce (add more to taste)
- salt to taste
- 6 cups water
- Papaya
- Spinach
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Comment préparer Tinola
- Rinse 1 lb boneless, skinless chicken thighs and place them in a large pot. Add 6 cups of water and bring to a boil.
- Once boiling, reduce heat to low, skim off any foam that rises to the surface, and simmer for 15 minutes.
- While the chicken simmers, prepare the aromatics: Peel and thinly slice 1 inch ginger, and finely chop 2 cloves of garlic.
- Add the ginger and garlic to the pot along with 1 teaspoon fish sauce (start with less and add more to taste later).
- Peel and thinly slice 1 medium green papaya (or 1 medium zucchini/chayote). Add the papaya to the pot.
- Simmer for another 20-25 minutes, or until the chicken is cooked through and the papaya is tender. If using zucchini/chayote, add it during the last 10-15 minutes of cooking.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
25g
Fat
47g
Carbs
4g
