Chicken Tinola in Ilocano Version
A traditional soup-based dish from the province of Abra in the Philippines, served as an appetizer or main entrée. This version is a recipe of the Ilocanos from the Northern part of the Philippines.
Ingredients
- 1kgchicken (thigh or breast part)
- 3piecechicken liver
- 1bundlebitter gourd leaves
- 1pieceonion
- 3clovegarlic
- 1pieceginger
- 2piecetomato
- 3piecefinger chili
- 3cupwater
- 3tspfish paste/sauce (bagoong isda)
- 2tbspcooking oil
How to make Chicken Tinola in Ilocano Version
Clean the chicken.
Prepare the minced garlic and onions together with the sliced ginger and tomatoes. Make sure to wash the ginger and tomatoes before slicing them.
Wash the leaves of the bitter gourd and finger chili, then soak them in water.
Preheat the pan and add cooking oil.
Sauté the garlic, followed by the onions and then the ginger.
Add the chicken and sauté until golden brown, then add the tomatoes.
Continue sautéing, then add the liver and water. Cover the pan and simmer for about 2 minutes.
Add fish sauce/paste (bagoong isda) to taste, and simmer for another 2 minutes.
Add the finger chili and bitter gourd leaves, and simmer for 1-2 minutes.
Serve hot, best enjoyed with rice.
Tips & Tricks
Ensure the chicken is thoroughly cleaned before cooking.
Adjust the amount of fish sauce/paste according to your taste preference.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...