Steps to Make Homemade Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, chicken in ginger broth with chayote and moringa - filipino tinola with more veggies. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have chicken in ginger broth with chayote and moringa - filipino tinola with more veggies using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

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

Steps to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. 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.
2. Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.
3. Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.
4. Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.
5. Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.
6. Eat on it's own or pour hot soup over steamed rice for a hearty meal.

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