Tinola is a classic Filipino recipe. This is similar to a classic chicken soup recipe but the soup is loaded with ginger which is why it’s known as chicken in ginger soup. The regional dish binakol is similar to the tinola with a big flavor difference: it uses coconut water or buko juice instead of water. Even the meat of the coconut is added for extra meatiness.
For this recipe, there’s another flavor that’s added to make it even more different: mushrooms. Shiitake and tengang daga or wood-ear mushrooms are added to the soup to give it another dimension of meatiness without adding more meat.
Chicken Tinola Recipe in Coconut Water with Mushrooms
This dish is like binakol.
Ingredients
Chicken Tinola Ingredients in Coconut Water with Mushrooms
- 2 tablespoons cooking oil
- 30 Grams red onion chopped
- 3 cloves Garlic chopped
- 1/2-inch piece ginger cut into strips
- 1 kilo Chicken cut into 8 pieces
- 4 cups water
- 2 pieces coconut juice and meat
- 1 10-gram pack wood ear mushrooms (tenga ng daga)
- 4-6 pieces shiitake mushrooms
- 1 370-gram can young corn
- 2 pieces sayote (chayote) sliced (or 1 green papaya, sliced)
- 1 bunch pepper leaves (dahon ng sili)
- Salt to taste
- ground black pepper to taste
- fish sauce (patis) to taste
Instructions
- Heat the oil in a medium pot. Sauté the onion, garlic, and ginger. Add the chicken. Cook for 10 minutes.
- Cover the chicken with water and coconut juice. Add the shiitake and tenga ng daga, young corn, sayote, and coconut meat. Let it boil.
- Once cooked, season with salt, pepper, and patis according to taste.
Tried this recipe?Let us know how it was!
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