Chicken Tinola ( or chicken in ginger stew)
Because I have bought a truckload of chicken wings/breasts/legs…here’s another chicken recipe. Back in the Philippines this is one of my favorite stew, my grandma would make the perfect tinola for us her grandchildren whenever we would request for it. Since we’re poor then (and still not rich now…but who cares, we’re overflowing with love! ha ha) I remember us enjoying and pretty happy with the tinola stock (sabaw) poured over a plate of steamed rice and sharing a piece of wing with my siblings…(come to think of it, I miss that!)
I was a bit disappointed during my first 2 years of living here in Holland because of the scarcity of asian ingredients ( or my lack of knowledge where to find them.) But thanks to the ‘thai’ mania going around Holland, even local supermarkets offer them nowadays..like green papaya,amargoso,lemon grass, pakchoi, orka, and a whole lot more.
Chicken Tinola.
Ingredients
1 or 2 tsp cooking oil ( chicken here are truly fat, that’s why I’m always careful not to use too much of cooking oil)
4 cloves garlic, crushed
1 thumbsize ginger, cut in strips
1 medium chopped onion
1 kg chicken wings / or any part (You can also use pork or spareribs instead of chicken)
1 liter chicken stock (my grandma would use ‘ricewater’- that water she’d rinse uncooked rice with)
1 sm green papaya, sliced 3/4 in. width x 1 1/2in. length
1 cup fresh basil leaves
(in the Phils, we use chilli leaves, but since I can’t find it here, I’ve tried using basil leaves which I learned from -if my memory serves me right- Manang Kusinera…basil was perfect!)
Instructions
Saute onion and garlic in oil then add ginger until strips turn soft. Add chicken and just continue
cooking for about 5 minutes, occasionally tossing, then add the chicken stock (or ‘ricewater’) cover and simmer until chicken is almost cooked, add papaya and continue cooking until papaya turn tender. Before turning the heat off, season with fish sauce and add basil leaves.
Goes well with steamed rice. Tara, kain na tayo! (Come on, let’s eat!)
Comments
hi thess! you know what’s my most fave “luto” in chicken? it’s sinampalukang manok! especially if it’s what they call native chicken! the best!
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dear thess, bago ang lahat…(ako lang ang luma), nais ko sanang sabihin sa iyo na….it’s so hard naman to post a comment!!!! dyusko! parang nagluluko ang blogger tapos ang shoutbox wala rin for how many days na ba? golly naman!!!LOL oh dear, your tinola looks so good… does the hubby eat that too? i wonder how it tastes with basil (thai or the one we have in europe?).
take care thess…
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Finally nakahanap ka na rin ng green papaya! Naalala ko yung tinola discussion natin before, hehehe! Masubukan nga yang basil leaves although kuntento ako sa dahon ng sili dito kasi freshly picked at malasa.
Ginutom ako sa tinola kahit kakakain lang namin ng sigang.
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Finally nakahanap ka na rin ng green papaya! Naalala ko yung tinola discussion natin before, hehehe! Masubukan nga yang basil leaves although kuntento ako sa dahon ng sili dito kasi freshly picked at malasa.
Ginutom ako sa tinola kahit kakakain lang namin ng sigang.
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I like tinola with lots and lots and lots of dahon ng sili and sayote. Yummmyyyy~ Nagutom tuloy me.
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hindi po ako duty..once a week lang ang 24-hour duty ko ate, the other days puro office hours lang sa clinic.
i love to cook but i don’t have time eh, on special occasions lang at pag nag-crave ako, yun! so the food blog will have to wait siguro.
sa yo pa rin ang trono! naks! suki mo naman ako dito eh! =)
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you just inspired me to have tinola for supper tonight… and im writing down your recipe and try it! ^_^ hopefully my cooking skills will create something that looks good as that, or else we’re dinning out tonight, hahaha!
nga pala, how was your valentine’s? ^_^
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THEYIE: hello doc! on duty ka ba ngayon?
hey, do you cook a lot? why not put up a foodblog and share your ideas around! that’ll be nice di ba, magiging suki mo ako…hilig ko pagkain eh, he he
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AMIE:what a cruel comment you made!
totoong masarap yan, saan ako hahanap dito ng dahon ng sampaloc…hu hu hu, bakit pinaalala mo pa?!?
ha ha ha, kidding aside, I agree that using our native chicken to make sinampalukan is the best!
BOKBOK: hello ms. bagong-luma ^_^…opo, medyo pahirapan nga pumasok sa blogger ngayon at nagmimintis din ang mga tagboards!..
errr, hinde na nakita ng asawa ko itong tinola, I swear! huwag mo na itanong kung paano ko inubos (kasi naman sobrang na miss ko)…kahit wild basil pa, pwede na tita bok at mas masarap keysa dahon ng sili (actually wala naman masyadong lasa iyun compared to basil na uber rich in taste)
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dear ate thess,
alam mo ba na chicken tinola ang first dish na natutunan ko lutuin? wayback gradeschool days yun ah, kasi tinuro ng H.E. teacher namin, naaliw yata ako kaya na-enjo ko ang cooking! =)
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hi Thess, kamusta na tita?
That’s a great idea – using basil leaves. I get some frozen chilli leaves from the Pinoy stores in London. Pero minsan nauubusan din sila kaya I’ll try those basil leaves next time. ciao!
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hi mader thess… (heehee parang layo ng idad no?) ano yung amargoso, amplaya ba yun?
but will send you email aboout it din…hoy ha… mayayabang ako ng luto ko sa pinas na galing dito, pero sasabihin ko gawang NL, wag ka na lang maingay…wla naman masyadong koreaan resto sa place natin LOOOOL.
saka nga pala i want o make a report on the ribs chuva na ginawa ko, i think i told you about it in person, kaso lang gusto ko mag send ng factual report sa alternnative or modification na ginawa ko kasi alam mo na.. copyright!!! LOL!!! naku, iniisip ko ano nga ba measurments na binago ko
jing
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sheeesh thess! u scared me! i thought i really have offended u in some way! yap that’s a problem nga noh? wala bang pwedeng ipang substitute sa dahon ng sampaloc?
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QUEENZ: hello dear, so how was your tinola? one thing Im sure of, is that you babe, can cook!…re: valentine- is everyday..so it’s good ^_^
J: aloha, byuti-na-sexy-pah!…tinolang dahon sili yata yan eh..hehe
THEYIE: isa lang ang trono ko, nasa cr pa location..hmp!
KAREN: baka gusto mo akong padalhan ng sili plant? paki UPS mo para mabilis, 3 kilong buto ha! ^_^
CELIAK: tita C, mooosta?!?! pag open na sched ko, lalanguyin kita dyan sa kabilang ibayo, kayo ni Stel…
u know what? mas malasa ang basil, thanks to manang’s post, kundi my tinola was without leaves
MADERSUPERIORAJING: right , copyrighted yan lahat, *LoooL* noo, hindi mo naikwneto yan, panay ingglis mo kasi hindi kita maintindihan, hehe…
cge humayo ka at magyabang! ha ha
AMIE: gotcha! ha ha…lukaret lang talaga ako, pls dont take me seriously…oh well, sometimes please do he he…
substitute? i try ko kaya yung weeds na nabibili sa mga cafes sa Amsterdam…
NOT! ha ha
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Even though I’ve always maintained that I prefer pesang manok to chicken tinola (I don’t like the oily taste from the ginisa), I think I’ll be making tinola again soon. It’s hard to find green papaya here, so I use chayote squash. And thanks for recommending basil, I would never have thought of it.
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Misis, wala pa ho bang update? Post some pics,dying to see them! Masaya ba ang EB? And how was charlie? Did he enjoy the trip,too?
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Hi Ms. Thess. Nangungumusta lang.
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sa IE dati, spinach naman ang giangamit nmain. hehe!
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ang saya saya dito, tinola party! must confess it’s not my favorite, but now i gotta try with the basil. my kutings might like it…ang lupit na nanay ano, hindi nagluluto ng tinola para sa mga anaks.
thess, take it easy and rest and blog na…heehee no just kidding, relak ka lang…
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Hi Thess! My all taym paborit ko din ang tinola. I must have missed manang’s post on basil. Now I have to try it com summer time when I have my garden again. Was the flavor not too strong?
Tinola always reminds me of my grandparents too. I remember when it comes time to feed one chicken tinola to 8-10 people, my lol always ends up with the head and feet. Naawa pa man din ako sa kanya, akala ko, wow, sacrifice naman siya just so we can have the best parts of the chicken. Little did I know, lahat ng flavor pala nasa ulo at kalaykay
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first time ko dito, mama thess. ito pa una kong nabasa. i learned how to cook this dish from my husband, nueva ecija way. they call the first step of cooking the chicken in its own oil “sangkutsa”. it’s a great way to flavor the stew!
will be back for more. no wonder hiatus ka na sa suplada blogs. this is yummier!
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and when it comes to memories, MIL is the best. before she passed away last year, she was the master maker of winner dishes. tinola was one of them. with this huge repolyo pa nga na dinadagdag just 3 minutes or so before serving it. everything… dapat piping hot.
she loved mikka and when she saw him a month before she died, parang nakapaalam kasi sila ni S sa kanya… parang puede na siyang pumanaw. 
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Thetcha… pede ba spinach instead of basil or sili leaves?
Iluluto ko na lang frustrations ko, tutal di ko rin naman to matitikman from my mom when i get home.
ka miss ka…honest!!!
jinger
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hello,
first time ko po ito to post a comment on your wonderful site.I would like to make a comment for “jinger” to let her know that “spinach” is a perfect match for chicken tinola as well. I’ve tried it so many times and it work so well with the taste of the chicken and sayote/papaya.
Please include me on your chikahan and by the way I’m from Utah. thanks so much!
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hi thess,
just had our dinner…with your chicken tinola….my first tinola actually. sarap palang substitute ang basil. pero i forgot papaya pala…ang nabili ko sayote.pero ok na rin 
guess what?
i tried ur spagette din w/ artichokes….
keep cooking en posting
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MARIA: Hi Maria! Buti nakabili ka ng sayote sa area mo, mailap yan eh…saka mahal din katulad ng papaya (namumulubi ako sa 2 na yan
)
Did you like the spag w/ artichoke?
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Hello Thess . . . visiting your site and ran across your chicken tinola recipe. We’re having a heat wave here in the Northern Calif (Bay Area) so the chicken tinola is out of the question. Will definitely try your recipe (I like the basil) when the weather cools down. Take care and “pet” Charlie for me. Toby says hello to Charlie too!
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Hello dear Tulip! I hope you like this tinola…and kisses for Toby from Charlie!!
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Thanks! It’s 9:11 p.m. and Toby is running amok. There are nights when he seems like he’s possessed . . but we all know he’s still a puppy that’s why “magulo” siya!
Back at Charlie from Toby!
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hi! nag-google ako if pwede ba ang basil leaves sa tinola at presto! napadpad ako rito.
Kerslyn’s last blog post..Weekend Snapshot: Culinary Herbs
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