FILIPINO GINGER CHICKEN RECIPES
TINOLA (FILIPINO GINGER-GARLIC CHICKEN SOUP) RECIPE ...
Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup. Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
Provided by Natalia B. Roxas
Categories Healthy Chicken Soup Recipes
Total Time 45 minutes
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, ginger and garlic; cook, stirring, until the onion starts to turn translucent, about 3 minutes. Add chicken and broth; cook, stirring, until the chicken is just cooked through, about 5 minutes. Add papaya (or chayote), malunggay (or bok choy), fish sauce, salt and pepper; continue simmering until the vegetables are tender and the flavors have melded, about 5 minutes more.
Nutrition Facts : Calories 344.2 calories, CarbohydrateContent 14.2 g, CholesterolContent 75.5 mg, FatContent 20.5 g, FiberContent 1.9 g, ProteinContent 27.4 g, SaturatedFatContent 3.6 g, SodiumContent 663 mg, SugarContent 6.1 g
ADOBO CHICKEN WITH GINGER RECIPE | ALLRECIPES
This is considered the Philippine national dish. The combination of soy sauce, vinegar, garlic, ginger and peppercorns is delicious and actually preserves the chicken! Great for picnics. My mother taught me how to cook this, using her variation from the original recipe. A delicious, cheap and easy dish! Serve it hot with hot steamed Jasmine rice.
Provided by COOKIEMONSTER64
Categories World Cuisine Asian Filipino
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
- Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Nutrition Facts : Calories 516.6 calories, CarbohydrateContent 5.3 g, CholesterolContent 170.3 mg, FatContent 34.3 g, FiberContent 0.5 g, ProteinContent 44.2 g, SaturatedFatContent 9.8 g, SodiumContent 1363.5 mg, SugarContent 0.5 g
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