Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies
SpottedByD
Ingredients
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1 large bay leaf1 thumb ginger, sliced lengthwise1 red onion, sliced3 garlic cloves, sliced3 chicken thighs, rubbed with saltWater, enough to fill pot to brim with all ingredients in2 mirliton or chayote, peeled & sliced5 pcs winged beans, sliced1 bunch moringa / malunggay leaves1 thin bunch cilantro, chopped1 chicken broth cube3-4 Tbsp fish sauce or as needed1 thumb-length raddish, sliced in discs (optional)1 finger chili, slice in the middle for heat
Directions
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In a big soup pot add water, chicken and a bay leaf over medium heat. Another way of cooking is to sauté the garlic & onions with the browning of chicken before adding water.Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.Eat on it’s own or pour hot soup over steamed rice for a hearty meal.