Chicken Tinola

Essentially chicken soup – and some! This dish from the Philippines is so full of flavour.  Don’t forget the tamari dressing, it really makes it.

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Chicken Tinola
From 'The Art of Eating Well' by Jasmine and Melissa Helmsley
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Courses Lunch, Main
Prep Time 20 minutes
Cook Time 50 minutes
Servings
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Instructions
  1. Gently sauté the onion, garlic and ginger in the ghee until soft, in a saucepan large enough to fit your chicken in
  2. Add the chicken and carrot and poor over the bone broth, cover and simmer for 30 mins or until the chicken is cooked through
  3. Remove the cooked chicken from the pan and add the courgette for 10 mins
  4. Meanwhile shred the chicken into large pieces and return to the pan
  5. Stir through the cabbage and turn off the heat
  6. Mix the ingredients for the dressing and add a teaspoon or so to each bowl
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