I consider Chicken Tinola (Tinolang Manok) to be the Filipino version of chicken soup. A meal in a pot. Just as comforting but more filling!
This is a classic Filipino dish that of course, has a few slight variants depending on what region you’re from. I grew up eating different versions, but of course, nothing tastes better than mum’s. Her version ensures that you are licking your lips with each spoonful and is a little different to the mainstream recipe, in that it offers the sweetness of the corn and fragrant lemongrass, taking this simple dish to the next level.
I still recall the times when my brother and I were as sick as a dog or during a nail biting winter’s night, mum would cook up some Chicken Tinola and our problems seemed to just melt away, replaced with glee filled smiles. Even to this day, this dish remains to be my comfort food – other than fried chicken, steak and chocolate of course! The difference here is that this is actually a healthy dish.
Friends are always asking me to cook this. Perfect timing as I refused to cook this in summer.
Zee Ingredients
Whole Chicken (skin on!) X 1
Cloves of garlic X 4
Fish sauce
Ginger (two table spoons worth when sliced)
Onion X ½
Lemongrass X 2 stems
Corn cobs X 4
Bok Choy
Fried Shallots (if avail)
Salt
Young papaya or sayote (optional)
Zee Procedure
Cut the chicken into roughly ten pieces and set aside. No need to be all even here.
Crush the cloves of garlic; slice the ginger and the lemongrass. Combine all into a bowl.
TIP: Lemongrass: peel away the tough outer layers to reveal the pale lower section of the stem.
I like to wait until for a few minutes to let the aroma of the garlic and lemongrass fill the air. During this time, heat up the pot on medium heat. Add in oil when hot.
Add the garlic, ginger and lemongrass to the wok- sporadically stirring for a few minutes. At this point, I would usually start shaking my bootay to The Temper Trap’s Fader. Classic song.
Carefully drop in the chicken pieces and stir fry until there are no signs of blood, watching as all the juices flow.
Cut up each corn cob into 4 pieces and add to the mix
Drop the heat to low and add enough water to cover and submerge the ingredients. Add two teaspoons of salt and fish sauce
Simmer for at least 30 minutes, stirring every 10 minutes and tasting as you go. Add more salt if required. This should be sufficient time to allow for the chicken to create a tasty broth.
After this time, wash and add in fresh bok choy and simmer for a further 7 minutes.
TIP: Adding the bok choy during the last stage will ensure it keeps its freshness and also doesn’t require much cooking time anyways.
You’ve been served!
What you should have here is the perfect ‘kick the blues’ soup that will have you closing your eyes with each spoonful. Serve with a side of steamed rice and fish sauce for dipping.
Each bite into the corn will have juices uncontrollably bursting out. Reminds me of the McCain Super Juicy Corn TVC where the kids are gobbling down corn cobs showering down the juices onto the tin roof!
The Salt Book Winners Announced!
So the competition has drawn to a close my fellow foodies. As promised, the lucky winners, who have been drawn randomly, are:
Drumroll……
CherrieMoore
&
TruffleMe
Congratulations to the both of you! Please email me your postal details. Let me know what recipes you choose to make first. 🙂
Thank you to everyone who entered The Salt Book Competition and again to Arbon Publishing for sponsoring this giveaway.
What is your comfort soup?
Just like tapas, share this with your friends:
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I’ve never heard of this dish before. I like the touch of adding corn, yum! Thanks, will give it a go.
Such a hearty dish, I love how every culture has their own version chicken broth!
.-= 3hungrytummies´s last blog .."The strange but wonderful food of Kuching 1" Tomato noodle ????, =-.
Twitter Comment
RT @CherrieMoore: RT The Salt Book Competition Winners Announced! [link to post] /via @food_rehab woohhooo !!!! Tnx! Will email
– Posted using Chat Catcher
Twitter Comment
RT Chicken Tinola with Lemongrass & Sweet Corn Cobs [link to post] /via @food_rehab < ~ great version of tinola. Yum. – Posted using Chat Catcher
wonderful idea on using lemongrass, looks delicious. Will try this out.
Woah that looks like the perfect winter’s comfort soup. Yum! My personal favourite has got to be the good ol’ chicken and creamed corn soup. I have such fond memories of my father making it. Never fails to comfort 🙂
.-= Forager´s last blog ..Foraging for wild mushrooms in Oberon =-.
Id eat tinola over any other chicken soup ANY day hands down!! something about that lemongrass which makes it so homely!.
Serious I never knew tinola is made differently in each filo region. I know my friend makes hers with pork O_O ive only had it with chicken and chokos. Your version is bomb! u even got corn in there mMMmm.
I like to put a little bit of rice in my bowl and drench it with tinola so the rice absorbs the juice lol.. Must be the chinese side coming out? my mom always looks at me weird when i put rice HAHA! =|
.-= Leona´s last blog ..Le Pain Quotidien, Bondi Junction =-.
The real question though – will the Chicken Tinola be as good without the booty shaking step?
Looks like super comfort food, and it’s making me crave juicy squirty corn. If only I had a tin roof.
.-= Conor @ HoldtheBeef´s last blog ..International Pizza Pie Incident – Poached Pear Pizza Pie =-.
tinola is my fav filipino dish. i could eat this all my life.
Your writing makes me laugh! Nothing like boogie-ing in the kitchen. I love corn in soup – slurp slurp.
.-= OohLookBel´s last blog ..Thar she blows – Lentil and Chicken Salad =-.
I absolutely agree, there is nothing like mum’s version of anything! Especially the dishes from when you’re sick (won ton soup for me 🙂 )
.-= Lorraine @ Not Quite Nigella´s last blog ..Pier Restaurant, Rose Bay =-.
Perfect soup when I feel blue! I use sweet corn quite a lot in my soups as well. It adds sweetness and wholesome-ness.
And congras to the winner of SALT book. It is a pretty darn good one.
.-= penny aka jeroxie´s last blog ..Mezzo Bar & Grill – Pasta Al Giro =-.
Love soup. Love the greens and the corn on the cob! Perfect ooo
I lovee tinola!
Almost as much as I love sinigang…Last night was freezing!! I wish I had this for dinner! I will surely be trying this sometime this winter! The sound of corn and lemongrass together is so intriguing.
.-= Maria@TheGourmetChallenge´s last blog ..Dead Man Espresso =-.
Congrats to the winners. Love this chicken tinola recipe!
Hey helenlovesfood- thanks for the RT!
Hey Nancy M- def give it a go. Perfect for the cold months.If you could find sayote, this will bring more sweetness to the dish.
Hey 3hungrytummies-I know huh? I love stocky type soups.
Hey CherrieMoore- Congrats on the winning the book! Hope you enjoy it.
Hey Uniquebookman (Richard H) – thanks!
Hey Christian- try it out, it should bring a smile after the work blues.
Hey Forager- welcome back to blogging! 🙂 Yes, love creamed corn soup- had that last week with a tonne of mushrooms.
Hey Leona- haha! Yep- lemongrass adds that extra ooomph! Yeah, the versions don’t really vary too much, but some add different vegetables etc… Yes, Me too! I get a big bowl, chuck in some fish sauce and drown the rice! NOt weird at all!
Hey Conor- I think the booty shakin added more value to the dish LOL
Hey Chris- this is my fav after sinigang!
Hey OohLookBel – LOL, gotta have some dancin when cookin- minus the spilliage.
Hey Lorraine – yep, no one’s got anuthing on mum when it comes to cooking!
Hey Pen- I love adding corn to soups, it brings that sweetness that compliments. I want more!
Hey Kitchen Butterfly- This happens to be the rare moments when I eat my vegies LOL
Hey Foodlover- haha, me too! But after sinigang 🙂
Hey Maria- Def try this out. Our weather this past weekend seemed fitting!
Hey Ellie- Nothing beats mum’s chicken tinola!
Sounds good 😉
.-= Margot´s last blog ..Lunchbox # 73 – In a New Easy LunchBox =-.
Hey Margot- Thanks…during this cold weather, I want more!
Thanks for sharing your Mum’s tinola recipe. From experience, Mum’s recipes are always the tried and tested ones and usually the BEST ones! I love tinola as well – especially with the corn.. You’re right – great winter food.
Hey Trissa- so true, nothing beats Mum’s cooking. I need to start posting more of her recipes!