Chicken Tinola with Sotanghon and Ampalaya

Chicken Tinola with Sotanghon and Ampalaya
Chicken Tinola with Sotanghon and Ampalaya. I just love my tinola with ampalaya, I just can’t resist the gingery bitter taste of the broth. Be warned to those who hate ampalaya, this dish is obviously bitter. If you do not like the dish please skip this one. 

Chicken Tinola with Sotanghon

I do have some other tinola version in the archives to browse. This is not a new dish. I had already a few similar recipes in the archives that uses ampalaya or sotanghon for tinola with various meat and or combinations. Just click the link list below to check them out.


Cooking my Chicken Tinola with Sotanghon and Ampalaya is no different to my other similar tinola dish. I am posting this one for the benefit of those who are looking for variety or just looking how to tweak that classic tinola recipe.

Chicken Tinola with Sotanghon and Ampalaya Recipe

Here is the recipe of my Chicken Tinola with Sotanghon and Ampalaya.

Ingredients:

1 kilo chicken, cut into serving pieces, bone in
150 grams sotanghon noodles, soaked with water, rinsed
1-2 medium size ampalaya, deseeded, cut into slices
2-3 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-5 pcs. siling haba, or any green sili
1 bunch baby spinach leaves
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil

Cooking procedure:

Chicken Tinola with Sotanghon and Ampalaya Cooking Procedure

In a large sauce pan sauté the garlic, onion and ginger until fragrant. Add in the chicken and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 2 to 3 minutes. Pour in 6 to 8 cups of water. Add in the peppercorns, bring to boil and simmer for 15 to 20 minutes. Then add in the sugar, siling haba and ampalaya. Simmer for another 2 to 3 minutes. Now add in the sotanghon noodles and continue to cook for 2 to 3 minutes or until the ampalaya and the sotanghon noodles are just cooked. Correct saltiness if required. Add in the baby spinach leaves and cook for another minute. Serve hot.

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