Super Easy | Classic Tinola Recipe | Easy Cooking Ph - Video

#food #cooking #pinoyfood

Instructions (Steps)
​1. Sauté the Aromatics

​Heat the cooking oil in a large pot or Dutch oven over medium heat.
​Add the ginger and sauté for about 1-2 minutes until fragrant.
​Add the onion and cook until it becomes translucent (as you translated!).

​Add the garlic and sauté for another minute until fragrant, being careful not to burn it.

​2. Cook the Chicken

​Add the chicken pieces to the pot.
​Season the chicken with a portion of the fish sauce (about 2 tablespoons), and some salt and pepper.
​Stir and cook for about 5 minutes, allowing the chicken to brown slightly and the fat to render out (or mag-mantika).

​3. Simmer the Broth

​Pour in the water or chicken stock. Bring the mixture to a boil.
​Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 20-30 minutes, or until the chicken is tender. Skim off any impurities that float to the top for a clearer broth.

​4. Add the Firmer Vegetables

​Add the sayote or green papaya wedges to the pot.
​Cover and simmer for another 5-10 minutes, or until the vegetable is fork-tender.

​5. Finish with Greens

​Stir in the green leafy vegetables (malunggay, pechay, etc.).
​Cook for only 1-2 minutes until the leaves are slightly wilted but still bright green.

​6. Season and Serve

​Taste the broth and adjust the seasoning with more fish sauce or salt and pepper as needed.
​Serve hot with steamed white rice. A small side dish of fish sauce with calamansi (lime) is often served for dipping the chicken.

filipino dishes recipe
panlasang pinoy
lutong ulam
tinola easy recipe
ulam ideas
lutong bahay
sinabawang ulam
tipid ulam
murang ulam