Chicken Tinola with Sotanghon and Ampalaya
Chicken
Tinola with Sotanghon and Ampalaya. I just love my tinola with ampalaya, I just can’t
resist the gingery bitter taste of the broth. Be warned to those who hate ampalaya, this dish is obviously bitter.
If you do not like the dish please skip this one.
I do have some other tinola
version in the archives to browse. This is not a new dish. I had already a few
similar recipes in the archives that uses ampalaya
or sotanghon for tinola with various meat and or combinations. Just click
the link list below to check them out.
Cooking my Chicken Tinola with Sotanghon and Ampalaya is no different to my
other similar tinola dish. I am
posting this one for the benefit of those who are looking for variety or just
looking how to tweak that classic tinola
recipe.
Here is the recipe of my Chicken Tinola with Sotanghon and Ampalaya.
Ingredients:
1 kilo chicken, cut into serving pieces,
bone in
150 grams sotanghon noodles, soaked with
water, rinsed
1-2 medium size ampalaya, deseeded, cut
into slices
2-3 thumb size ginger, skinned, cut into
strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-5 pcs. siling haba, or any green sili
1 bunch baby spinach leaves
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil
Cooking
procedure:
In a large sauce pan sauté the garlic,
onion and ginger until fragrant. Add in the chicken and stir cook for 2 to 3
minutes. Add in the fish sauce and stir cook for another 2 to 3 minutes. Pour
in 6 to 8 cups of water. Add in the peppercorns, bring to boil and simmer for
15 to 20 minutes. Then add in the sugar, siling haba and ampalaya. Simmer for
another 2 to 3 minutes. Now add in the sotanghon noodles and continue to cook
for 2 to 3 minutes or until the ampalaya and the sotanghon noodles are just
cooked. Correct saltiness if required. Add in the baby spinach leaves and cook
for another minute. Serve hot.
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