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The ingredients needed to cook Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:
- Provide 1 large bay leaf
- You need 1 thumb ginger, sliced lengthwise
- Use 1 red onion, sliced
- Provide 3 garlic cloves, sliced
- Get 3 chicken thighs, rubbed with salt
- Provide Water, enough to fill pot to brim with all ingredients in
- Use 2 mirliton or chayote, peeled & sliced
- Use 5 pcs winged beans, sliced
- Provide 1 bunch moringa / malunggay leaves
- Get 1 thin bunch cilantro, chopped
- You need 1 chicken broth cube
- Get 3-4 Tbsp fish sauce or as needed
- Prepare 1 thumb-length raddish, sliced in discs (optional)
- 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:
- 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.
- Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.
- Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.
- Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.
- Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.
- Eat on it's own or pour hot soup over steamed rice for a hearty meal.
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