We tried this recipe: https://www.kawalingpinoy.com/tinolang-manok-chicken-tinola/ Our modifications: first, instead of a whole chicken cut up, we used two skin-on, bone-in chicken quarters (cut into drumsticks and thighs cut into two pieces) and one large skinless, boneless chicken breast. Second, consistent with a YouTube video recipe, we first sauteed onion (sliced on a vertical), 4 cloves minced garlic, and 2 thumbs of ginger (sliced pennywise and smashed) in 1 Tbsp neutral oil in a low-walled pot and then set aside. We then added 1 tsp oil into the pot and then browned the skin-on chicken pieces (we added the breast, cut in half, a few mins later), then the 2 Tbsp fish sauce. Third, we added 5 cups chicken stock (4 cups unsalted plus 1 cup made from Better Than Bouillon). We brought to a boil, covered, and simmered for 35 mins. Finally, due to our pantry, we added only spinach during the last 2 mins. We served this with jasmine rice, with the large chicken chunks on the rice and the soup in a bowl on the side. (Oct. 2021)
Cooking Adventures 