Chicken soup with pepper tree leaves
Ingredients
6-8 chicken drumsticks (or 800g chicken pieces)
2 tablespoons fish sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
half of leek, sliced (or 1 small onion, diced)
1 small chayote, peeled and cubed (or green papaya)
1 bunch kawakawa leaves, thoroughly washed to make sure there are no clingy caterpillars
3 cups water
1 tablespoon vegetable oil
Preparation
1
Heat oil in a large pot over medium high heat.
2
Sauté garlic, leek and ginger for 2 minutes or until fragrant.
3
Add chicken and fish sauce then cook for 5 minutes or until color turns to white.
4
Add water and let it boil.
5
Lower the heat to medium and simmer until chicken meat is tender.
6
Add cubed chayote and let it simmer for 5 minutes until they are tender.
7
Add kawakawa leaves and simmer for another minute.
8
Add more fish sauce if desired.
9
Serve hot by itself or with steamed rice.
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About
HAVE YOU EVER EATEN something that made you happy? I don’t mean ‘happy’ in a conventional way, but ‘happy’ in a wild sort of way. Well, I have. And it’s not illegal!
Chicken Tinola, an authentic Filipino recipe, is a light chicken soup where ginger is the key ingredient. It is cooked with vegetables which traditionally include green papaya or chayote squash and chili pepper leaves. Mine is a wild version of this traditional dish.
Read the full story here: http://dollyrubiano.wordpress.com/2013/04/24/getting-wild-with-chicken-soup/
Other Names:
Chicken Tinola with Kawakawa leaves
Yield:
Serves 4 hungry people and some caterpillars
Added:
Wednesday, April 24, 2013 - 2:45am
