Power Foods | Chicken Tinola (Filipino Dish)

Just like how my mom cooks it. This is an easy to make Filipino dish with slow cooked dark meat chicken in a ginger and fish sauce broth. I make a big batch about once a month to cover a few meals. If you're looking for something else to do with chicken, check out this recipe.


  • 2 pounds of chicken (legs, thighs and/or backs)
  • 1 cup fresh ginger, chopped
  • 2 garlic gloves, chopped
  • 1 medium sized white onion
  • 4 tablespoons fish sauce or to taste
  • 2 cups of bok choy or spinach
  • Water
  • Cooking pot or wok


1. On medium heat, sauté onions in the wok until soft. Add ginger and garlic. Sauté 30 seconds or until garlic is fragrant.

2. Add 2 cups of water and all the fish sauce. Cover and bring to a boil. Add chicken. Then top it off with just enough water to cover the chicken. Cover and bring to a boil then lower the heat to a simmer.

3. Simmer for 30 minutes or until chicken is cooked through. Taste the broth and add more fish sauce if you want it more salty/flavourful.

4. Add the bok choy/spinach or your choice of greens and cover for 5 minutes or until cooked to your preference. Serve with white rice.

Pro Tip: In a bowl, use generous amounts of the broth to flavour your rice!

Words by Dan Profane

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