Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups malunggay leaves
- 2 cups water
- 2 tablespoons cooking oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger. Sauté until fragrant.
3. Add the chicken pieces and cook until browned on all sides.
4. Pour in the water and bring to a boil.
5. Lower the heat and let it simmer for 20-25 minutes or until the chicken is cooked through.
6. Add the malunggay leaves and cook for another 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 12g
- Carbohydrates: 5g
- Protein: 30g
Substitutions for ingredients:
- Malunggay leaves can be substituted with spinach or bok choy.
Variations:
- Add sliced green papaya or chayote to the recipe for added flavor and texture.
Tips and tricks:
- To make the chicken more flavorful, marinate it in soy sauce and calamansi juice for at least an hour before cooking.
- Remove the chicken skin to make the dish healthier.
Storage instructions:
- Store leftover binung tinola in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a ladle for easy serving.
Garnishes:
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with steamed rice.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the chicken is not cooked through, let it simmer for a few more minutes until fully cooked.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Binung tinola is a Filipino dish that originated in the Visayas region. It is a variation of the classic tinola dish, which is a ginger-based soup with chicken and vegetables.
Flavor profiles:
- Binung tinola is a savory and slightly tangy dish with a hint of ginger.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Filipino