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.

Comments

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more