Chicken Tinola Soup
This comforting soup features tender chicken thighs and legs simmered perfectly with a fragrant blend of sauteed onion, garlic, and ginger.
Equipment
- Stock or soup pot
- Bowls
- Ladle
- knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 pound chicken dark meat, thighs and legs
- Salt and pepper to taste
- 2 medium sized potatoes, cubed
- 1 tablespoon fish sauce
- 1 1/2 cups chicken broth
- 4-5 small heads of bokchoy, washed and trimmed
Instructions
- Sauté the Aromatics: Heat a soup pot with oil over medium-high heat. Add the onions and sauté until they become tender and translucent. Then, add the garlic and ginger, continuing to sauté until they release their aromatic fragrance.
- Cook the Chicken: Add the chicken pieces to the pot, stirring to combine them with the aromatics. Cover the pot and cook until the chicken is browned.
- Add Seasonings and Potatoes: Remove the lid and season the chicken with salt and pepper. Add the potatoes and fish sauce, stirring to ensure everything is well combined.
- Simmer the Soup: Pour in the chicken broth, then cover the pot again. Reduce the heat to low and let it simmer until the potatoes are fork-tender and the chicken is thoroughly cooked.
- Finish with Bokchoy: Remove the lid and add the bokchoy, cooking until it wilts. Serve the Chicken Tinola hot, paired with steamed rice for a complete meal.