Native Chicken Tinola

Chicken Tinola

If you love ginger then this Chicken Tinola is for you. A simple everyday Filipino soup that is very healthy and flavorful. 

Ingredients

  • 1 Whole Native Chicken, about a kilo (dressed and cut)
  • 1 medium sized unripe Papaya (diagonally cut, 1 inch in length)
  • 2 stalks of Lemon Grass
  • 1 thumb sized Ginger (cut in strips)
  • 1 medium sized Onions
  • 4 cloves Garlic
  • Fresh Chilies
  • Malunggay Leaves
  • Water
  • Canola Oil
  • Salt
  • Pepper

Directions

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Heat some canola oil. Sauté onions, garlic and ginger.
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Add in the chicken and let cook until it turns brown. Pour a good amount of water, enough to cover the chicken. add in the lemon grass. Cover and let it boil for about 10 minutes. Remove scums and fats that float.
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Add the unripe papaya and fresh chilies. Cover and cook for another 15 minutes. Then remove the lemongrass from the pot.
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Season with salt and pepper. Add in the malunggay leaves. Cover for about 2 minutes. Ready and Serve!

Nutrition Per Serving

Calories

97.1 cal

Fat

3.8 g

Sodium

343 mg

Carbohydrates

6.3 g

Protein

10 g

Phosphorus

70 mg

Potassium

322.3 mg

Calcium

30 mg

DISCLAIMER:
This recipe is intended for CKD-HD patients. Take precautions with the ingredients, it may cause adverse effects on your condition.

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