Cluck Cluck: Chicken Tinola

 Chicken Tinola

Ingredients:

2 tbsp canola oil
Chicken parts (whatever you prefer)
1 small ginger (sliced)
1 medium onions (chopped)
1 tbsp garlic (minced)
1 medium sayote (cut in 2 inch pieces)
1 chicken bullion
2 cups water
1 bunch chili leaves
Salt and Pepper
1-2 tbsp fish sauce
Calamansi (optional)


Directions:

1. Season the chicken with salt and pepper.  Heat the oil and sear the chicken in until golden brown then set aside.

2. Sauté the ginger in the chicken fat for about a minute.

3. Add the onions and cook until translucent.

4. Add the garlic and cook until golden brown.

5. Add the sayote.

6. Add the water and season with pepper and fish sauce.

7. Simmer for about 5 minutes.

8. Add the chicken back into the pan... actually, I should have used a pot for this instead.

9. Simmer for about 10 minutes.

10. Check if the chicken is cooked and the sayote are tender.

11. Add the chili leaves.  I couldn't find any so I just used baby spinach instead.

12. Taste and adjust seasoning as needed.

13. Serve with lime and fish sauce.  Plate and Enjoy! :)