A delicious Filipino dish that's perfect for the cold weather! This is one of my favorite soups lately because I'm obsessed with garlic and ginger. Enjoy!
Time: 1 hour
- 4 chicken thighs with bones-in (either skin-on or skinless will work. Skinless is healthier!)
- 1 tablespoon chopped onion
- 4 cloves garlic, sliced
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh ginger (it's easier to grate it using a cheese grater!)
- 2 tablespoons fish sauce (or more if you love that flavor!)
- 1 cup vegetable or chicken stock (can substitute 1 boullion cube with 1 cup water)
- 2 cups rice wash (rinse rice well in a basin and strain, then add water again to the rice and swish around until the water is cloudy - this is rice wash!)
- 1/2 diced & pealed chayote squash (can substitute kale, yellow squash, or any other veggies you love!)
- 1 head bok choy, chopped or pulled apart (you can sub spinach, broccoli or any other greens)
- 2-3 whole chili peppers (optional, I use Guyanese wiri-wiri peppers, it gives it an amazing kick!)
- Salt/pepper to taste
- Sautée onion & garlic in a large pot with the veggie oil
- Add the chopped ginger & let simmer for about 1-2 mins until the onion is clear
- Add the chicken thighs & brown on both sides
- Pour in the fish sauce, stock, and rice wash - bring to a boil
- Cover and let simmer for ~40 mins (I added a few whole chili peppers before covering)
- Add bok choy & diced chayote squash once the chicken is fork-tender
- Sprinkle in black pepper & salt to taste - then let simmer for about 5 more mins
- Served in a bowl on top of cooked white rice or brown rice, enjoy!
Below is a picture of the tinola with the skin-on, just to show another variation.