We may earn money or products from the companies mentioned in this post.
A homemade Filipino comfort food dish– Chicken Ginger Soup (Tinola) that only takes about an hour to make!Jump to Recipe
Soups are the best!! Am I right? And so when I cooked one of my favorite childhood dishes–this ginger chicken soup recipe– and realized how simple it was, you better believe I was more in love. More so, it uses homemade broth that doesn’t take millions of hours to make!
This dish is super easy to make that there’s not much I can tell you on how to cook it. Simply add the ingredients except for chayote and spinach. Put it at a simmer until chicken is cooked. Add chayote. Wait until soft. And finally, finish it off with spinach. Taste in between. And then you’ve got yourself a dish!
But if you’re new to cooking, here are some tips. If you’re not new, skip ahead.
Tips for Beginner Cooks!
- Simmering — It’s not a hard boil, where there are many water bubbles rolling constantly. Rather the water bubbles up a few at a time. This might be tricky if you’re on a gas stove (or at least so I’ve heard). Leaving the pot uncovered keeps the heat consistent, but you might have to keep the temperature higher to sustain simmering. DO NOT BOIL for the next hour. You’re not going to like it.
- Skimming the scum and fat — Want a clear broth? This is why you skim the scum and fat. Skimming is what? Basically, you’re taking a skimmer or a spoon and taking out whatever the chicken is spewing out.
Okay, okay go ahead and make this dish! Trust me it’s delicious!
Warm up your belly with this simple, easy Filipino ginger chicken soup (Tinola)! It's comfort food made within the hour.
- 1 lb chicken drumsticks
- 1/2 tbsp ginger, crushed
- 1 garlic clove
- 1/4 jumbo onion (or 1/2 small onion)
- 2 1/2 cups water
- 1/2 tbsp fish sauce
- black pepper to taste
- 1 chayote/sayote/green papaya, sliced
- a handful of baby spinach
In a medium-sized pot over medium heat, place chicken, ginger, garlic, onion, water, and fish sauce.
Bring to a boil and simmer for 30 minutes or until chicken is cooked. Skim for scum and fat from time to time.
Taste. Add black pepper & more fish sauce if necessary.
Add chayote. Cook for another 15 minutes or until soft.
Turn off heat. Add spinach and cover with a lid to finish cooking.
Serve with a side of rice.