Chicken Tinola
A bright and delicious chicken soup flavored with garlic, ginger, and fish sauce makes a delicious meal or appetizer. Using chicken legs and thighs keeps the cost down, and the dark meat adds depth of flavor. The total cost of the recipe is $4.36 or about $0.73 per serving.
Ingredients
- 1 tbsp corn or canola oil ($0.04)
- 1 small onion, finely chopped ($0.11)
- 3 cloves garlic minced ($0.08)
- 1 1/2 inch piece ginger cut into thin strips ($0.12)
- 8-12 pieces chicken legs and thighs about 3 pounds ($1.41)
- 2 tbsp fish sauce ($0.37)
- 4 1/2 cups water
- 2 chicken bouillon cubes ($0.04) (optional)
- 1 small to medium green papaya peeled, seeded, and cut into wedges ($1.04)
- 1 bunch spinach (stems trimmed) ($0.50)
Instructions
- Heat oil in deep pot over medium heat.
- Add onion and ginger to oil and sautee for two to three minutes.
- Add garlic to pan and sautee for one more minute.
- Add chicken to pan, and brown on both sides for five to seven minutes, stirring occasionally.
- Add water, fish sauce, and bouillon cube and stir.
- Bring to a boil.
- If foam forms on top, skim it off with a spoon.
- Reduce heat and cover pot.
- Simmer for 30 - 35 minutes until chicken is cooked through.
- Add papaya to pot and cook for about 5 minutes, or until crisp tender.
- Add spinach to pot and submerge it into soup broth to allow it to wilt.
- Serve