Cris Williams

One of my favorite Filipino dishes is Tinola, a soup that is either served as an appetizer or main dish paired with steamed white rice.

Last night I was craving for a soup. Unfortunately, we only have chicken, spinach, broccoli, carrots, celery and leeks in the refrigerator and the soup I was specifically craving requires papaya or chayote and chili leaves. I thought of cooking something else but I cannot convince myself so I decided to prepare what I am craving for and use the available ingredients.

Ingredients:

Chicken wings (my preference because chicken wings are tastier)

Spinach

Chopped Leeks

Ginger

Garlic

Onion

Olive oil

Fish sauce to taste

Green Onion (garnishing)

Roasted Garlic (garnishing)

Spicy Anchovies (garnishing)

How I prepared it:

I sautéed the chicken wings using olive oil, minced garlic, ginger and chopped onion. I added 7 cups of water (I love soup) and waited for the chicken to be tender. Once the chicken wings are ready and tender, I added leeks and then spinach. I used green onion, roasted garlic and spicy anchovies for garnishing as shown in the picture below.

I did not plan to blog about this dish and that was the reason why I did not take pictures of the ingredients. It was only after I plated it and my husband told me that using leeks made it taste really good that I decided why not blog about it.

If you’ve tried Chicken Tinola in the past and liked it, I highly recommend that you try this one and instead of using the usual ingredients (papaya or chayote, pepper leaves) try using the ingredients I used here. If you did, I asked that you please share with me your thoughts.

Bon Appetit!

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