Chicken Tinola with a Twist

In the coming days, many of my post will be about foods. I’m now the cook in the house. My mother was the one who cooked for us but because of her health condition, she can’t do it unless she’s feeling better. She easily gets tired even just standing for few minutes.  

I’m not born with cooking ability so I need to watch cooking tutorials online. I am not the only one who will eat my food but my mother, daughter and sister so I need to do it right to satisfy their tummies. Before I don’t have courage to cook for the family but if I will not who will do it. Sometimes my sister cooks but it happens once in a blue moon. Oh well, I’m happy because I can cook different dishes now. Simple dishes but surely makes our tummy full.

Anyway, here is my first food post … When it comes to chicken soup, chicken tinola is always the dish I can cook. I grew up eating this especially during rainy days. It is best to eat chicken soup everytime it is cold and rainy.

Here’s how I cook my Chicken Tinola. In little oil sautee ginger first wait till aromatic then add garlic and onions. Add chicken (I remove skin) season with fish sauce. Cook chicken for few minutes or wait until slightly brown. Add water, chicken cube and add fish sauce, let it boil. Add papaya or chayote with this dish I put papaya. Don’t over cook papaya or chayote. If chicken becomes tender add in chili leaves. You can add malunggay leaves if no chili leaves. You now have chicken tinola so for a twist after your tinola is done cooking,  add cup of gata (coconut milk), season with salt and pepper, let it boil then turn off the heat. I learned this Tinolang May Gata through Instagram of #themommyiscooking.

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