Vietnamese Chicken Tinola Soup and Papaya – A Detailed recipe cooking. 
The photodishes: Carlita and Corina Domingo Time: 40 min. Difficulty: Easy Servings: 3 – 4 Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1.4 – 1.8 kg. chopped broiler chicken
- 1 peeled and diced papaya
- 1.5 tbsp. pepper or spinach leaves
- 2 tbsp. l vegetable oil
- 3 crushed cloves of garlic
- 1 chopped small onion
- 2 tbsp. l chopped ginger
- 2 tbsp. l Patis (Phillipine fish sauce)
- 4 tbsp. water
Recipes with similar ingredients: chicken, spinach, papaya, sauce fish, onions, ginger root, garlic
Recipe preparation:
- Fry garlic, onions and ginger in hot oil. Add the pieces of Chicken Tinol and brown. Pour fish sauce and water. Bring to a boil. Reduce the heat, cover the pan lid and cook at low boil until soft chicken, about 30 min
- Add papaya and simmer until soft, about 5 minutes. Add pepper leaves and cover the pan with a lid. Cook for 2-3 minutes. Remove the pan from the heat. Salt to taste.
