Chicken Tinola with Gold Squash

Chicken Tinola with Gold Squash
Chicken Tinola with Gold Squash. When in overseas every now and then, we find ourselves craving for our favorite comfort food. One of the Pinoy comfort food that I do crave most is Chicken Tinola with a lot of ginger. Every time I see fresh chicken in the chicken shelves of supermarkets, the first Pinoy food that lights ups in my brain is tinola.  And I believed it is very likely it is the same with a lot of Pinoy who are living overseas. We do know that, to make a perfect tinola, we need papaya or sayote and a lot of malungay leaves. Our problem now is those mentioned vegetables would most likely not available at my location and your location. What shall we do?

Chicken Tinola with Gold Squash Recipe

We have to be little adventurous. We try to substitute our tinola vegetable ingredients of what is the best alternative vegetables that are available at your favorite supermarket while overseas. Today I would like to share another tinola version using gold squash nugget as alternative to papaya or sayote. My Chicken Tinola with Gold Squash also uses baby spinach and green chili as an alternative dahon ng sili and malungay.

Chicken Tinola

Before you go on for the recipe of my Chicken Tinola with Gold Squash you may want also to check out my other chicken tinola recipes using different kinds of vegetables. Just click the link list below to see my previous chicken tinola recipes.


Here is the recipe of my innovative Chicken Tinola with Gold Squash.

Ingredients:

Chicken Tinola with Gold Squash - Ingredients

1 kilo chicken, cut to serving pieces, bone in
3-4 gold squash, cut into wedges
2-3 zucchini, cut into wedges
1 bunch baby spinach leaves
2-3 thumb size ginger, skinned, cut into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-4 green long chili
1-2 tsp. crushed peppercorns
1/3 cup fish sauce, patis
salt
cooking oil

Cooking procedure:

Cut the chicken into serving pieces with the bones intact. Wash thoroughly and drain, set aside. In a large sauce pan, sauté the garlic, onion and ginger until fragrant. Add in the chicken, fish sauce and crushed peppercorns. Stir cook for 3 to 5 minutes or until the chicken has turned into golden brown. Add in about 6 to 8 cups of water. Bring to a boil, and simmer for 20 to 25 minutes. Add more water if necessary. Now add in the gold squash, zucchini and green chili. Continue to cook for about 1 to 2 minutes. Season with salt to taste. Now add in the baby spinach and green long chili cook for another 1 to 2 minutes. Serve hot with a lot of rice.






















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