Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken in ginger broth with chayote and moringa - filipino tinola with more veggies. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook chicken in ginger broth with chayote and moringa - filipino tinola with more veggies using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. Take 1 large bay leaf
2. Take 1 thumb ginger, sliced lengthwise
3. Take 1 red onion, sliced
4. Get 3 garlic cloves, sliced
5. Get 3 chicken thighs, rubbed with salt
6. Prepare Water, enough to fill pot to brim with all ingredients in
7. Prepare 2 mirliton or chayote, peeled & sliced
8. Get 5 pcs winged beans, sliced
9. Prepare 1 bunch moringa / malunggay leaves
10. Make ready 1 thin bunch cilantro, chopped
11. Prepare 1 chicken broth cube
12. Make ready 3-4 Tbsp fish sauce or as needed
13. Prepare 1 thumb-length raddish, sliced in discs (optional)
14. Make ready 1 finger chili, slice in the middle for heat

Instructions to make Chicken in Ginger Broth with Chayote and Moringa - Filipino Tinola with more Veggies:

1. In a big soup pot add water, chicken and a bay leaf over medium heat. Another way of cooking is to sauté the garlic & onions with the browning of chicken before adding water.
2. Drop in the onions, garlic, ginger, finger chili and broth cube. Bring to a boil.
3. Add the mirliton, raddish slices and winged beans. Cook 5-10 mins with lid.
4. Lower heat. Add fish sauce. Taste and add more as needed. This brings saltiness and umami flavor to the broth. Stir a bit.
5. Sprinkle the chopped cilantro on top and the moringa leaves. Turn off heat.
6. Eat on it's own or pour hot soup over steamed rice for a hearty meal.

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