Filipino Ginger Chicken Soup | Chicken Tinola
(0)
40 min
Under an hour
Kifli Kukták
Melengessétek fel a napotokat ezzel a tradicionális fülöp-szigeteki gyömbéres csirkelevessel (Tinolang Manok)! A friss gyömbér és fokhagyma fenséges illata, a szaftos csirkecombfilé, a zsenge cukkini és a lágy bébispenót egyetlen gazdag, aromás húslevesben egyesül.
Ingredients
Preparation method
Preparation
Wash the chicken thigh fillets, pat them dry, and cut into bite-sized pieces. Peel the ginger and cut into fine matchsticks (julienne). Crush the garlic, and finely chop the onion. Wash the zucchini and cut into half-moon shapes or thicker bite-sized slices.
Sautéing and braising
Heat the sunflower oil in a deep pot over medium heat. Add the ginger strips, garlic, and onion, then sauté for 2-3 minutes until the irresistible aromas are released and the onion turns translucent.
Add the diced chicken thigh fillets to the pot and sauté for 4-5 minutes until the pieces turn white on all sides and take on a light colour. Drizzle with the fish sauce, add the whole black peppercorns, and toss thoroughly.
Chef's tip
Traditionally, green papaya or chayote is used for Tinola, but tender local zucchini perfectly substitutes this sweetish, soft texture.
If you want an even heartier meal, serve the soup with a scoop of jasmine rice — in Filipino cuisine, the hot broth is traditionally ladled directly over the rice.
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