Chicken Tinola

copyright 2017



1 small cabbage
4 stalks lemongrass
small amount of malunggay
2 thumb-sized fresh ginger
1 small Chayote: seeded and cut into 2-inch wedges
½ kilogram chicken, (preferably breast part)
2 tablespoons fish sauce
1 cup chicken broth
4 cups water
salt and pepper to taste



  1. In a pot over medium heat, add chicken broth, ginger and lemongrass. Cook until aromatic.
  2. Add chicken let it boil for about 5 to 7 minutes or until chicken starts to change color and juices run clear. Add fish sauce and cook, stirring occasionally, for about 2 minutes.
  3. Add water and bring to a boil, skimming scum that float on top. Lower heat, cover and simmer for about 30 minutes or until chicken is thoroughly cooked.
  4. Add chayote and malunggay. Boil for an additional minute or until chayote is tender. Season with salt and pepper to taste. Add cabbage and cook until just wilted.

Serve hot and enjoy!


copyright 2017




I would love to hear from you! 🙂 Lemme know what other Filipino food are you craving for 🙂


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