Recipe of Super Quick Homemade Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken in ginger broth with chayote and moringa - filipino tinola with more veggies. One of my favorites. This time, I will make it a little 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 favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is something that I have loved my whole life.

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

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

1. Take 1 large bay leaf
2. Prepare 1 thumb ginger, sliced lengthwise
3. Take 1 red onion, sliced
4. Take 3 garlic cloves, sliced
5. Take 3 chicken thighs, rubbed with salt
6. Make ready Water, enough to fill pot to brim with all ingredients in
7. Get 2 mirliton or chayote, peeled & sliced
8. Take 5 pcs winged beans, sliced
9. Prepare 1 bunch moringa / malunggay leaves
10. Take 1 thin bunch cilantro, chopped
11. Prepare 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. Take 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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