What is Tinola?
tinola is a Philippine soup made of chicken, vegetables and several spices. It has a relatively simple preparation and uses common ingredients. Some of the more unique parts are papaya, chili leaves and fermented fish sauce. Changes in the recipe include the use of fish or pork instead of chicken and adding a large amount of spinach greenery known as Mallungay leaves. Completed tinola is usually served with a large pile of steamed rice.
The main ingredient in most tinola is chicken. The chickens used are usually hand -grown native chickens. This type of chicken in the Philippines varies from commercially produced chicken in the United States. Philippine chickens have a stronger taste and harder meat, which means they must be cooked longer. In many cases, commercially produced chickens have softer meat and have been injected with water or salt water, which means it may not be cooked as a long time, but can provide less chicken taste.
The first part of the tinola production is the preparation of the base of the soup. This usually includes frying chopped onions, garlic and ginger in oil in a large pot until they become tender. The pot is then filled with water, rice water or even half the water and half chicken. The water is taken to a boil and the chicken is added. The chicken is usually cut either into simple parts, such as legs or thighs, or pieces that are better manageable, even if the skin is left no matter how cut.
The meat can cook until it boils all the way. During this process, various elements of chicken, including fat and undesirable materials, could float on the surface of the pot and create a strong foam substance that remains at the top of the water during the cooking process. Removing white foam and other parties from the top of the water, an act called skimming, is generally done to keep the soup clean and clean the broth.
When the chicken is just going to complete the cooking, it adds to the tinolaShe eats the last ingredients. This includes a sliced, immature papaya, which then allows you to cook until it is tender, and fermented fish sauce. At the last minute, the heat is off and the chili leaves are added to the soup and left for a few minutes. The finished tinola is served very hot with steamed rice in the same bowl or on the side.