Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies

SpottedByD

Ingredients

  • 1 large bay leaf
  • 1 thumb ginger, sliced lengthwise
  • 1 red onion, sliced
  • 3 garlic cloves, sliced
  • 3 chicken thighs, rubbed with salt
  • Water, enough to fill pot to brim with all ingredients in
  • 2 mirliton or chayote, peeled & sliced
  • 5 pcs winged beans, sliced
  • 1 bunch moringa / malunggay leaves
  • 1 thin bunch cilantro, chopped
  • 1 chicken broth cube
  • 3-4 Tbsp fish sauce or as needed
  • 1 thumb-length raddish, sliced in discs (optional)
  • 1 finger chili, slice in the middle for heat

Directions

  • 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.