Chicken Tinola Soup with Misua

Perfect for chilly days and cold nights. Chicken soup for the soul.
Chicken Tinola Soup with Misua
Perfect for chilly days and cold nights. Chicken soup for the soul.
Steps
- 1
Sauté garlic and onions then ginger in oil.
- 2
Add chicken, skin side down. Add 1/4 c water. Season with peppercorns and salt. Cover and let its juices come out.
- 3
Add more water (as much soup as you want) and the chicken broth cube.
- 4
Add the chayote.
- 5
Taste and adjust seasoning. Add fish sauce to deepen the flavor.
- 6
When satisfied, add the pechay or cabbage leaves and misua. Cover a leave a few minutes.
- 7
Loosen misua in the soup. When chayote is no longer hard, it is ready.
- 8
Enjoy in a bowl while hot or spoon over steamed rice.
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