Filipino chicken tinola is a super-simple, flavorful, chicken-ginger soup. This recipe uses an Instant Pot.
- 1 medium onion
- 4-5 cloves garlic
- 1½ inches of ginger
- 2 chayote
- 3 baby bok choys
- 2 tbsp oil
- 1 ½ lbs chicken (drumsticks recommended)
- 4 cups chicken stock
- 5-8 whole black peppercorns
- 2 tbsp fish sauce (can be adjusted)
- Chop the onion into roughly bite-sized pieces.
- Smash the garlic, and then peel off the skins.
- Peel the ginger and slice it thinly.
- Peel the chayote, and then cut each in half starting at the ridge at their bottoms. Remove the soft seed in their centers. Slice off any remaining skin on the ridges of each chayote, and then slice them into small enough chunks that will allow them to cook fast.
- Take the bok choys, cut off their end stems, and then wash them thoroughly. Set aside.
- On the Instant Pot, click the “Sauté” button once, or until it defaults to the “Normal” mode. Heat up the couple tablespoons of oil, then sauté the garlic, ginger, and onions until the onions are translucent.
- Throw in the chicken and brown on all sides. Pour in a little bit of the chicken stock and deglaze the bottom of the pot. Once every bit has been scraped off, pour in the rest of the chicken stock.
- Add in the peppercorns and the chayote. Mix well, and make sure all the ingredients are submerged in the liquid.
- Secure the lid onto the pot, and then cook for 12-15 minutes with the vent open. After letting it cook, press “Cancel” and then wait for all the pressure to release from the vent before opening the lid. (**Be quick on the next step so that your soup is still hot enough to soften the bok choy!)
- Take one of the chayote and poke it with a fork to see if it is soft enough to eat. Then, season with the fish sauce (adjust to your liking). If needed, add some salt to enhance the saltiness of the soup.
- Add and fully submerge all the bok choy leaves. Wait a few minutes for them to cook and soften. Now it’s ready to serve!
Tinola can be served alone, like any other soup. But if you really want to make it Filipino, then serve it with a side of rice!