Thanks to a great suggestion from Mathy, I got my hands on a recipe for Tinola Soup (Chicken and Chayote with Pepper Leaves) and went to work last night with some new ingredients I haven't tried before.
Recently chayotes have become available at the local grocer. I've always been intrigued by their strange smirk-like expressions, so this was a great opportunity to try these funny looking squash out. My understanding is that Tinola typically uses green papaya but that chayote is an acceptable substitute. Tinola also calls for the use of chile pepper leaves, which presents a totally new and interesting use of my pepper plant.
This dish was interesting. It did not "wow" me, but I surmise as a comfort food it is not meant to. Rather, the flavors were mellow and subdued -- I can easily imagine craving this when sick or in times of upset stomach. Surprisingly, the pepper leaves really had no flavor at all; instead they simply provided some color to the dish. I had hoped they'd lend the dish a richer herb essence or at least a little heat, but this was not the case. The chayotes, on the other hand, were sweet and succulent and made for the perfect soup ingredient. I look forward to utilizing them again.
Here's the recipe I used:
chicken sliced into desired portions
crushed or sliced ginger to taste
crushed or sliced garlic to taste
half onion
small green papaya (or 2 green chayotes)
fresh chilli leaves
salt or fish sauce to taste
1 tsp. cooking oil
1. Heat oil and saute garlic, ginger, and onion until brown.
2. Add chicken and stir until sealed on all sides and lightly salt. Pour a cup of water and apply high heat until boiling. Lower heat and simmer for 15-20 minutes, depending on the size and toughness of the chicken. Add more water.
3. Put in the papaya/chayote and let simmer for around 5-10 minutes or until tender. (It is done if a fork can pierce the papaya/chayote without too much pressure.) Add the pepper leaves, cook for two additional minutes.
Serve with rice and a tiny saucer of fish sauce as a dip.
Comments
Oh cool, you made my favorite soup! I was beginning to wonder what you did for chicken flavor. Then I see that you did include chicken in your ingredients. Aren't you vegetarian? Or just not strictly?
Posted by: JMom | January 31, 2006 02:11 PM
Hi JMom: I recently started eating chicken again! Not very much but slowly re-joining my fellow man... :-)
Posted by: Evil Jonny | January 31, 2006 06:57 PM
Wouldn't describe my favorite tinola as mellow or subdued at all. How much garlic, onion and ginger did you put in? I put in A LOT, so the ginger really permeates the stock. And layer the flavorings as you saute, e.g., don't saute garlic-onion-ginger all together, but garlic first, then onion, then ginger, slowly sauteeing each one to bring out the flavors before you get to the next addition. The chicken also has to braise nicely in the garlic-onion-ginger mixture, let the juices come out, before you salt or add stock. That's how you get the most out of the chicken flavor. Try that and see if it makes a difference. Also, cut the chicken into smaller pieces so there's more bone exposed (hence more flavor).
Posted by: stef | April 26, 2007 12:10 PM
Hi there, I know this is an old post but I am new to your blog and am intrigued about the variety of foods you try to cook especially these filipino dishes since I am a filipina. I must say the pepper leaves actually do add a distinct taste to the soup. If you try cooking tinola without the leaves and then try one with the leaves you should be able to taste the difference. We also sometimes put the long green chili pepper in too. These come in mild to very hot. This will add heat to the soup if you break the pepper in the soup but it is not usually done that way. Just eat the pepper after it's cooked.
Posted by: Susan | May 14, 2008 04:41 AM