Tinola Filipino Chicken Soup with Watercress and Chayote Squash

Tinola Filipino Chicken Soup with Watercress and Chayote Squash

Showing off a different way to incorporate watercress, Chef Qui’s recipe for January, Tinola Filipino Chicken Soup with Watercress and Chayote Squash will keep you warm throughout the winter.

4
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 lbs. chicken thigh with bone and skin
  • Salt to taste
  • 1 Tbsp. grapeseed oil
  • 1 chayote squash or peeled cucumber is squash in unavailable
  • 1 diced onion
  • 2 cloves of garlic minced
  • 2 qts. chicken broth
  • Fish sauce to taste
  • 1 piece of ginger sliced thin and julienned
  • 1 bunch watercress halved

Directions

In a pot sweat onions garlic and ginger until aromatic. Add chicken skin side down and give a quick sauté. Add chicken broth and simmer until chicken is almost cooked. Add chayote squash and cook until almost tender. Add watercress and season with salt and fish sauce to taste. 

Nutritional Facts

Total Fat
4g
6%

Filipino Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Filipino Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chilis, the smaller ones are usually spicier. Handle with caution and care.