Chicken Tinola
...with a twist! My sister and I added one secret ingredient that Grandma doesn’t use, and we will pass this on to our children :) feel free to make this in the Instant Pot :)
Chicken Tinola
...with a twist! My sister and I added one secret ingredient that Grandma doesn’t use, and we will pass this on to our children :) feel free to make this in the Instant Pot :)
Open in Cookpad AppSteps
- 1
Prep your ingredients.
- 2
Sauté your onions in a little oil first. Then add your garlic until fragrant/translucent. (Don’t burn em!)
- 3
Heat up the chicken until it’s no longer pink.
- 4
Fillerup with water! Add 1 chicken bouillon cube. Once it comes to a rolling boil, reduce the heat to med and cover.
- 5
At around 15mins, skim off the oil at the top. Add in the chayote and a whole chili. When cutting your chayote, you wanna make sure you cut off all the white part. It’s tough to eat!
- 6
Keep boiling on med heat for another 15mins or until the chayote is tender.
- 7
Add in some freshly ground black pepper and 1/2 tsp of magic mushroom powder. This stuff takes it to another level!
- 8
Turn off the heat, add in your handfuls of spinach, and fish sauce to taste. I started with 3 tbsp fish sauce, and adjusted as needed. Enjoy!
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