Tinolang Manok would be my favorite soup dish after sinigang. I just love sipping on the soup especially on cold days or on days where I feel sick (e.g. chicken soup for the soul!)
This was one of the dishes that I really wanted to learn how to cook. Even if I have cooked this several times already, I would look for ways to make it more delicious without having to resort to using chicken cubes. I just want it to be as natural as possible and just enjoy it.
I recently bought a bigger induction pot which allows me to cook more meat and without having to constantly guard it else the water would overflow (when it boils). This has greatly reduced my monitoring time and I can just focus on preparing the ingredients and allow it to simmer.
Chicken Tinola Recipe
Chicken Tinola would be one of my favorite soup dishes and surprisingly, it is easy to make!
Dip the chicken into your bowl with Fish Sauce (Patis) and place them into your pot. Let it sleep for a few minutes so that it can absorb the flavor
Saute Garlic, Onions and Ginger then combine them into your pot.
Add the peppercorn also into your pot and fill it with water. Make sure that the water covers the chicken.
Cooking Chicken Tinola
Start the cooking by bringing it to a boil (1600 to 2100 in the induction) then lower the heat (400-800 in induction). Leave this covered for 30-40 minutes.
Add Sayote and continue for an additional 10-15 minutes
Add the leaves and continue again for an additional 5 minutes.
If you have noticed, I like to simmer for long periods of time so that the meat will start to produce oil and release flavor! I liken it to ramen where bones get simmered for hours! In my experience so far, chicken takes around hour or so of simmering for it to be really soft (and you can even chew the bones already).
Armed with a LG G2 Smartphone (formerly Lumix ZS3 camera), Allen sets forth to different restaurants and dining places to Stop! Look! and Capture! select dishes with a purpose of sharing his food discoveries and honing his photography skills.