Chicken & Chayote Ginger Soup
Tinola na May Sayote
“Hindi sa akin yan…Sayo te!” A friend jokingly commented, to many people they know the vegetable as ‘chayote’ in Filipino language it’s ‘sayote’ haha!
Tinola is a classic Filipino dish with the chicken, ginger and either chayote or green papaya. When my papa taught me how to cook this dish at 10 years old, he added an amazing ingredient that I haven’t seen someone else use. I’m not sure if that was his own twist or that was a regional. He added chili leaves to the soup which blown my mind. At this time I wasn’t a fan of the heat from chili so I really enjoyed adding the leaves as I can taste the chili flavours but not the heat. Now as an adult I love adding chili leaves and chillies too! haha! I didn’t chili leaves with this recipe but you can definitely do that if you want. Thank me later *wink*.
I make Tinola a lot in winter and even in the summer time. Especially when I’m feeling a little under the weather. It’s a lovely soup and it will defintely hug you from the inside.
For this recipe I used chicken thighs, I deboned and took the skin off. I kept the bones for the soup and threw the skin away. I personally like chomping on the bones but my family prefer their chicken bonesless (they spoilt!).
I bought my chayote from Chinatown like most of my Filipino ingredients. Unlike before there’s only a few products available in Chinatown. Today they have so many fresh, dry and frozen goods! I hardly use an alternative ingredients unlike before.