Chicken Tinola Soup with Misua

SpottedByD
SpottedByD @SpottedByD
NCR, PH

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.

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Ingredients

30 minutes
3 servings
  1. Chicken, your favorite parts
  2. 2Sayote / chayote, peeled and sliced
  3. 3 pinchesPeppercorn
  4. 4Garlic, crushed
  5. 1Onion, quartered
  6. 1thumb Ginger, sliced
  7. Chinese pechay or cabbage leaves, cut
  8. 1chicken broth cube
  9. 1 bunchMisua
  10. 1 Tbspfish sauce or use salt
  11. Cooking oil
  12. 3 cupsWater

Cooking Instructions

30 minutes
  1. 1

    Sauté garlic and onions then ginger in oil.

  2. 2

    Add chicken, skin side down. Add 1/4 c water. Season with peppercorns and salt. Cover and let its juices come out.

  3. 3

    Add more water (as much soup as you want) and the chicken broth cube.

  4. 4

    Add the chayote.

  5. 5

    Taste and adjust seasoning. Add fish sauce to deepen the flavor.

  6. 6

    When satisfied, add the pechay or cabbage leaves and misua. Cover a leave a few minutes.

  7. 7

    Loosen misua in the soup. When chayote is no longer hard, it is ready.

  8. 8

    Enjoy in a bowl while hot or spoon over steamed rice.

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SpottedByD
SpottedByD @SpottedByD
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NCR, PH
A cooking journal of a beach bum, a travel blogger & a weight-conscious Foodie. These recipes are either discovered, invented, copycatted, passed down or passed on. Do let me know what you think, post a cooksnap too! 👩‍🍳 Cookpad@SpottedByD🎒 IG@SpottedByD
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