Wednesday, January 21, 2009

tinola

inspired by last night's inauguration ball, we cooked this listening to "at last". both the etta james and beyonce version in rotation, over and over.

so easy to cook. the only reason why i don't cook it more often is because i hate dealing with raw chicken. otherwise, the girls love it. especially good when they're sick or coming down with something. cooked it tonight mostly because i was feeling guilty for feeding them so much processed foods lately... hot dogs, vienna sausage, canned corn beef, etc. needed to get some healthy home cooking in them.

chicken tinola
ingredients:
4 pieces chicken with skin and bone
oil
1/4 onion
ginger
2 bunches spinach
1-2 chayote
2 small potato
salt
black pepper
patis (fish sauce)
1/2 a cube of knorr chicken bouillon (optional)
water

pour a lil oil in your pot. heat it well on low so the chicken doesn't stick. drop in the washed chicken. sprinkle some salt & pepper. fry until it browns a bit. add onion. add ginger. fry on medium. keep stirring. add about a spoonful of patis. adding the knorr chicken cube adds even more flavor and is considered cheating, but its up to you. wanna cheat? add it now. keep stirring. add potatoes. the whole gisa-ing (saute) process should take about 15 minutes. this is where are the flavors are created. if you add the water too soon, you loose the flavor. thats what my ate beng says at least.

right before its about to burn, add the water. stir. cover the pot and bring to boil. then add chayote. when chayote is just about cooked, add the spinach. cook on low until all veggies are cooked. thats it.

i like my tinola with visible oils. to make it less fatty, use skinless chicken and less oil when frying.

don't forget the sawsawan. put a little patis and lemon in a small dish. add a little to each bite.

1 comment:

auts said...

i love it! lol you are a fatty.