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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.

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. 
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