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Chicken Tinola Soup
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By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
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Servings: 4
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ingredients
3 lbs Chicken - Thigh
4 (Garnish) Limes, Quartered
1 Onions - Yellow, Chopped
3 Cloves Garlic, Finely Chopped
5 (Garnish) Onions - Green, Chopped
5 Tablespoons (Garnish) Cilantro, Chopped
5" Piece Ginger, Peeled and Finely Chopped
3 Tablespoons Canola Oil
2 Tablespoons Fish Sauce
3 Tablespoons (Garnish) Fish Sauce
1 Stalk Lemongrass, Roughed up
5 (Garnish) Chili - Thai, Coarsely Mashed
2 Chayote, Peeled, White Core Removed and Sliced
Cooking Directions
Add Canola Oil to a heated 5 quart sauce pan. Saute Garlic and Ginger for 1 minute, then add chopped Yellow Onion and saute 1 minute more. Add all the Chicken pieces, lower heat, and cook 5 minutes more, stirring to coat chicken pieces with the pot flavors. Add the Fish Sauce (Note: do not add any salt, the fish sauce takes care of that).
Add 5 cups hot water to the pot, bring to a simmer. Add the Lemon Grass and Chayote wedges. Cover and simmer for at least 1 hour over low heat or as much as 2 to 3 hours for chicken that falls of the bone.
While the Tinola is simmering, prepare the garnishes by combining the Limes, chopped Cilantro, and chopped greens from the Green Onions in small bowls, and the mashed Thai Chilis, Fish Sauce, and white portions of the Green Onions. Serve the Red Chili sauce separately or paint it on the side of the chili garnish bowls as show above.
Just before serving raise the heat under the Tinola pot and remove the Lemon Grass. Serve piping hot in bowls with garnish.
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4 of 5 Stars (3 reviews)
