CHICKEN TINOLA
Ingredients:
- 4 garlic cloves
- 50g Onion
- ½ inch root ginger
- 150g Boneless White Meat (chicken breast/ turkey breast/ lean pork)
- 350ml Water / Chicken stock/ vegetable stock
- 1 teaspoon fish sauce
- 5g lemon grass
- 100g green papaya
- 150g spinach
- 1/2 teaspoon chili flakes
- Salt and pepper to taste
Instructions:
- Heat oil in medium heat. Then sauté the garlic, onion, and ginger until fragrant and tender.
- Add the cubed chicken and seasoned with salt and ground black pepper and fish sauce. Continue with the sautéing process until the chicken is slightly brown.
- Then pour (water/chicken broth/stock) and lemongrass and let it boil until the chicken meat is tender. Scoop and discard the scums.
- Add the green papaya and cook for about 5 minutes or until soft. Add more salt according to your liking.
- Lastly, add the spinach and chili flakes. Cover pot and cook for 5 more minutes, then turn off heat.
- Serve Hot.
Nutrition Facts:
- Calories: 328.9 Cal
- Protein: 42.1g
- Carbs: 28.3g
- Fat: 6.4g
